Momma very seldom made cookies. She was a cake or pie maker. Cookies took time and patience. She did not have an abundance of either. And now, I understand. A cake can be mixed and put in the oven. Cookies require cookie sheets, dipping the cookie dough out in an appropriate portion, placement on the sheet so they don’t run together…it is a process that has to be repeated several times.

This cookie is no different. I like to have everything ready. My dry ingredients are in a bowl and the eggs are cracked and in a small cup. The mixer is whirring with the butter and sugar turning into a fluffy mixture.

The nuts are added at the end and the dough is sticky so it is better to chill for an hour or so. While the dough is chilling, I prepare my cookie sheets and preheat the oven. The cinnamon-sugar mixture is tossed together.

After chilling, the dough is spooned out and rolled into balls which are then rolled in the sugar-cinnamon mixture. I carefully place them 2 inches apart only to pick up the sheet pan and have them roll all over. Be careful.

At the end of 10 minutes, they still look raw BUT if you take a metal spatula and lift the corner up, you will see it is brown and done. Don’t make the mistake of overbaking. Then you actually let them cool on the cookie sheets before you lift up.

Have fun with them!

Yield: 48

PECAN SNICKERDOODLES

Print

Soft nutty cinnamony cookie

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 3 cups all purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• Pinch salt
• 1 cup butter, room temperature
• 1 3/4 cups sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla flavoring
• 3 cups all purpose flour
• 1/2 cup chopped pecans
• 1/2 cup toffee bits, optional

CINNAMON-SUGAR MIXTURE

• 1/4 sugar
• 2 teaspoons cinnamon

Instructions

In a large bowl, whisk flour, cream of tartar, baking soda, and salt. Set aside.

Cream butter until creamy. Add sugar and beat about 4 minutes. Add eggs and vanilla to butter mixture. Beat well. Add flour mixture slowly until well incorporated.

Stir in nuts and toffee, if desired. Cover and chill about an hour.

Preheat oven to 375 degrees. Prepare cookie sheets with parchment paper. Make the cinnamon-sugar mixture by adding together in a small bowl.

Use a small cookie scoop or teaspoon to make about a one-inch ball. Roll in cinnamon-sugar mixture. Place on cookie sheet about 2 inches apart. Bake 10 minutes. Remove on a cool rack.

Notes

You must let these cool on the cookie sheet. They may appear to not be done but they are!

I loved to use almond flavoring rather than vanilla on occasion, too!

” A balanced diet is a cookie in each hand.”

-Barbara Johnson