COOKIE LOGS RECIPES

Steps:

• Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.
• Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
• Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
• On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1½ inches apart. Sprinkle with the sanding sugar, if using.
• Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
• Store in an airtight container at room temperature for up to 1 week.

Steps:

• 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.