Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6
tablespoons packed brown sugar
1/2
cup chopped pecans
2
teaspoons ground cinnamon
1/2
cup powdered sugar
2
teaspoons milk
1/8
teaspoon vanilla
Preparation
Heat oven to 400°F. Line 2 large cookie sheets with cooking parchment paper.
Unroll pie crusts. Use rolling pin to roll each crust into a rough 12x11-inch rectangle. Spread 3 tablespoons of the brown sugar evenly over 1 crust, then sprinkle 1/4 cup of the chopped pecans and 1 teaspoon of the cinnamon on top. Roll up tightly from shorter end into log. Press edge to seal. Wrap tightly in plastic wrap. Repeat with second crust. Refrigerate 30 minutes.
Unwrap chilled logs. Use sharp knife to cut each log into 1/2-inch wide slices. Place slices cut side-down 1 inch apart on cookie sheets.
Bake 8 to 12 minutes or until edges are golden brown and filling begins to bubble. Cool 3 minutes; transfer to cooling rack to cool completely.
In small bowl, stir powdered sugar, milk and vanilla until smooth. Drizzle evenly over cooled cookies.
