An old love and a new love, that’s what I have here: cinnamon and pecans. Even though pecans were no stranger to me, I had never baked with them until I made these cookies. After trying them I was really glad I had another package of pecans in my fridge.
I don’t need to tell you about my love for Donna Hay’s recipes anymore, do I? Her food is oh, so good. These cookies were published on her magazine, issue #33, and I slightly adapted the recipe using granulated sugar instead of superfine.
Just so you know it, the cinnamon flavor on these cookies is subtle; they were so delicious they might even convert those who don’t like the spice. :)
Ice-cream scoop pecan and cinnamon cookies
from Donna Hay magazine
- metric and imperial measurements found in the magazine; I used my scale
125g (4 ½oz) unsalted butter, softened
½ cup (110g/4oz) granulated sugar
¼ cup (44g/1 ½oz) light brown sugar
1 ¼ cups (188g/6 ½oz) all purpose flour, sifted
1 teaspoon baking powder
1 teaspoon cinnamon
150g (5 ¼oz) pecan nuts, toasted and roughly chopped*
Preheat the oven to 180ºC/355ºF; line two large baking sheets with non-stick baking paper. Place the butter, granulated sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Fold through the flour, baking powder, cinnamon and pecans – dough will be very stiff. Scoop the mixture, using an ice-cream scoop, onto prepared baking sheets, spacing about 2 inches (5cm) apart – cookies won’t spread much.
Bake for 18-20 minutes or until golden. Cool on baking sheets for 5 minutes then transfer cookies to wire racks.
* I ended up using a total amount of 230g pecans for 2 recipes
The magazine published that the recipes yielded 6 cookies - I doubled the recipe, used a ¼ cup capacity ice cream scoop and got 26 cookies (!!!)