Snickerdoodles with Toasted Pecans

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

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.

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Ingredients

Makes about 40 cookies.
  1. 2-1/2 cupsflour
  2. 1 cupfinely chopped pecans, toasted
  3. 2 teaspoonscream of tartar
  4. 1 teaspoonbaking soda
  5. 1/2 teaspoonsalt
  6. 1 cupbutter or margarine, softened
  7. 2 cupssugar, divided
  8. 2eggs
  9. 2 teaspoonsground cinnamon

Cooking Instructions

  1. 1

    Heat oven to 375°F.

  2. 2

    Mix first 5 ingredients in large bowl.

  3. 3

    Beat butter and 1-1/2 cups sugar in large bowl with mixer until light and fluffy. Blend in eggs.

  4. 4

    Gradually beat in flour mixture until well blended.

  5. 5

    Shape into 1-inch balls.

  6. 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. 7

    Bake 10 to 12 min. or until lightly browned.

  8. 8

    Cool on baking sheet 1 minute. Remove to wire rack; cool completely before storing.

  9. 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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Adam Janowski
Adam Janowski @polishkitchen
on
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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