8. To prepare the cream, beat the soft butter and cream cheese. Add powdered sugar and vanilla bean seeds.
9. Decorate the biscuits with two-thirds of the cream, and then gently roll them crosswise. Keep in the refrigerator for 1 hour. Cut the sides. Spread the remaining cream on the roll, and garnish with crushed pecans, and small slices of sandy Label Rouge carrot.
Enjoy!
