Beer makes batters better, meat more tender, and sauces more flavorful.
Pecan Snickerdoodles
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- #41487
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 1/2 cups flour
1 cup finely chopped pecans
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, slightly softened
1 3/4 cup sugar, divided
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
directions
Preheat oven to 375 degrees F.
Mix flour, pecans, cream of tartar, baking soda and salt in large bowl and set aside.
Beat butter, 1 1/2 cups of the sugar in large bowl on medium until light and fluffy. Add eggs and vanilla and mix for 30 seconds or until fully blended.
Add the dry ingredients and beat on low speed until well mixed. Form dough into 1-inch balls. Mix remaining 1/4 cup sugar and cinnamon together in small bowl. Roll balls in cinnamon sugar mixture. Place 2 inches apart on baking sheets.
Bake 10-12 minutes or until edges are browning. Do not overbake. Let cookies stand on baking sheets for one minute then transfer to wire racks for cooling.
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nutrition data
Nutritional data has not been calculated yet.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
October 13, 2012
I haven't had much luck achieving the slightly chewy texture of snickerdoodles before but this recipe worked perfectly. The pecans are a delicious addition to this buttery, chewy cookie. My husband will be delighted.