Day 2 of My Patchwork Quilt's first ever Cookie Week. These are the first cookies I made after we got home from our vacation. They made a nice little semi-soft delicious light-tasting nutty cookie. I don't know about you, but I just love chopped pecans in cookies. Since they contained the light corn syrup, I reduced the brown sugar calories by using a half a cup of brown sugar/stevia blend for the full cup of brown sugar.
Print just the recipe.
PECAN-CINNAMON COOKIES
1/2 cup shortening
1/4 cup butter, softened
1 cup brown sugar, packed (I used 1/2 cup brown sugar blend)
1/4 cup light corn syrup
1 egg
1 tablespoon vanilla
2 cup flour
2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon chopped pecans (I used a little more - like 3 tablespoons)
Preheat oven to 350 degrees F.
Cream together the shortening, butter, and brown sugar until light and fluffy.
Add corn syrup, egg, and vanilla; beat until smooth.
In a small bowl, combine the flour, cinnamon, baking soda, and salt with a whisk.
Add dry ingredients to creamed mixture; stir until a soft dough forms.
Stir in pecans.
Drop tablespoons of dough 2 inches apart onto a greased cookie sheet. (I used my small cookie scoop and a nonstick cookie sheet.)
Bake 8 to 10 minutes or until bottoms are lightly browned. (The 8 minutes were perfect in my oven.)
Cool 5 minutes on pan.
Remove and finish cooling on a wire rack.
Store in an airtight container.
Makes 4 dozen cookies.
No comments:
Post a Comment