Snickerdoodle Pecan Croissant Cookies

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  • ½ C butter, softened
  • 6 oz. cream cheese, softened
  • ½ C Pioneer® Golden Light Brown Sugar, packed
  • 1 tsp. vanilla
  • ⅛ tsp. salt
  • 1 ¾ C flour
  • ½ C toasted pecans, finely chopped
  • 2 T Pioneer® Golden Light Brown Sugar
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • milk to brush on dough
  • Pioneer® Confectioners Powdered Sugar


  1. Beat the butter, cream cheese, Pioneer® Golden Light Brown Sugar, vanilla and salt together. Beat in flour. Divide into 3 balls. Wrap each with plastic wrap and chill for one hour.
  2. Preheat oven to 350° F. Line baking sheets with parchment paper; set aside.
  3. In a small bowl, combine the pecans, 2 T Pioneer® Golden Light Brown Sugar, cinnamon and nutmeg together.
  4. On a lightly floured surface, roll one ball of dough at a time into a 9-inch circle. Brush with a little milk. Sprinkle the sugar-spice mixture evenly over the pastry round, leaving ½-inch border all around. Cut into 12 wedges. Roll up starting at the wide side. Bend the ends to form a crescent. Repeat for the rest of the dough. Place on prepared baking sheets.
  5. Bake for 14-16 minutes or until lightly browned. Remove and cool on racks. Sprinkle with Pioneer® Confectioners Powdered Sugar.
Snickerdoodle Pecan Croissant Cookies
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