Delicate flaky pastry meets fudgy filling. A match made in heaven! These gluten free fudge ribbons will become a staple on your Christmas cookie tray. No one will know they're gluten free either ;)
In a large bowl, cream the butter and cream cheese together until light and fluffy.
Turn the speed down to low and slowly add flour. Mix just until completely combined.
Knead the dough on a lightly floured surface for a few minutes until smooth. Divide it in half and wrap each in plastic wrap.
Refrigerate for 1-2 hours.
Melt the chocolate chips with the sweetened condensed milk and instant coffee granules, if using, over low heat until smooth. Add the chopped pecans and cool slightly.
Roll out one portion of dough at a time on a well-floured surface into a rectangle about ¼-inch thick.
Divide the filling in half. Drop spoonfuls of the fudge filling all over the dough and sprinkle it with powdered sugar. Press the fudge as best you can to spread it all along the dough. It won't be perfect, which is normal. Roll the dough with the fudge filling up like you'd roll a jelly roll or cinnamon rolls. The dough may crack along the outside, which is also normal. Once completely rolled up, wrap it in plastic wrap and refrigerate. Do the same with the other half of the dough and filling.
Refrigerate both cookie rolls for one hour, or up to one day.
Preheat the oven to 350° F. Place each roll on a parchment-lined baking sheet and bake for 27-35 minutes, or until very lightly browned.
Remove from the oven and place the baking sheet on a cooling rack until the rolls are completely cooled.
Slice into ½-inch thick slices and dust with powdered sugar.
Notes
Unbaked cookie rolls can be frozen for up to 2 months, well wrapped. Thaw before baking. Cookies can be frozen for up to 2 months, well wrapped. Dust again with powdered sugar after thawing.