Snickerdoodles with Toasted Pecans

Snickerdoodles were always on the baking rotation when I was growing up in the 1950s and 60s. They seemed to have lost favor for awhile, but they are a delicious cookie. This is a fun recipe for making with children as they can stir the dough or roll the cookie dough in cinnamon sugar. The addition of toasted pecans is not part of the original recipe, but I think it adds a nice touch.
Snickerdoodles with Toasted Pecans
Snickerdoodles were always on the baking rotation when I was growing up in the 1950s and 60s. They seemed to have lost favor for awhile, but they are a delicious cookie. This is a fun recipe for making with children as they can stir the dough or roll the cookie dough in cinnamon sugar. The addition of toasted pecans is not part of the original recipe, but I think it adds a nice touch.
Cooking Instructions
- 1
Heat oven to 375°F.
- 2
Mix first 5 ingredients in large bowl.
- 3
Beat butter and 1-1/2 cups sugar in large bowl with mixer until light and fluffy. Blend in eggs.
- 4
Gradually beat in flour mixture until well blended.
- 5
Shape into 1-inch balls.
- 6
Mix remaining sugar and cinnamon. Roll balls in cinnamon sugar. Place, 2 inches apart, on baking sheets. Do not press down. Baking the cookies in a ball will allow the cookies to crackle as the spread out and bake.
- 7
Bake 10 to 12 min. or until lightly browned.
- 8
Cool on baking sheet 1 minute. Remove to wire rack; cool completely before storing.
- 9
Note: To toast pecans, heat oven to 300 degrees. Place chopped pecans on rimmed cookie sheet or baking pan and bake for 4 to 6 minutes. Be careful not to over-toast the pecans or they will be bitter.
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