Post by JJ Judkins on Nov 8, 2012 17:20:44 GMT -6
CINNAMON-TOFFEE PECAN COOKIES
1 roll (about 16.5 ounces) refrigerated sugar cookie dough or equivalent of homemade
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons vanilla
3/4 cup chopped pecans
1/2 cup toffee bits
Yields 24 cookies.
Heat oven to 350 F. Spray cookie sheets with nonstick cooking spray.
In large bowl, break up cookie dough. Stir or knead in cinnamon, nutmeg and vanilla until well blended. Stir or knead in pecans and toffee bits.
On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.
Bake 11 to 14 minutes, or until edges are golden brown. Cool 3 minutes; carefully remove with utensil from cookie sheets to cooling racks. --Pillsbury.com
1 roll (about 16.5 ounces) refrigerated sugar cookie dough or equivalent of homemade
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons vanilla
3/4 cup chopped pecans
1/2 cup toffee bits
Yields 24 cookies.
Heat oven to 350 F. Spray cookie sheets with nonstick cooking spray.
In large bowl, break up cookie dough. Stir or knead in cinnamon, nutmeg and vanilla until well blended. Stir or knead in pecans and toffee bits.
On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.
Bake 11 to 14 minutes, or until edges are golden brown. Cool 3 minutes; carefully remove with utensil from cookie sheets to cooling racks. --Pillsbury.com