Tuesday, 3 November 2009

~~ 2009 Cookie Exchange ~~


{pecan snickerdoodles}
recipe from the 2008 BHG Holiday Cookies magazine


{ingredients}
2 & 1/2 cup self raising flour
250g butter
1 & 1/2 cups caster sugar
1 cup chopped pecans
2 eggs
cinnamon sugar for dredging
[the original recipe is American, and calls for all-purpose flour, 2tsp cream of tartar and 1tsp baking powder. as we have self-raising flour in Australia, I just went ahead and used that]

{method}
- cream butter and sugar
- add eggs, beat well
- add dry ingredients (except cinnamon sugar) mix to dough
- roll into balls with wet hands, coat in cinnamon sugar
- bake 12min, 180degrees

{review}
I find rolling the balls with wet hands gives the sugar a nice crisp coating when fresh from the oven. The biscuits are nice and simple, not too much flavour, which makes them pleasant to eat (and sometimes eat too many ~lol~) I chopped my nuts small enough for the toddlers to eat, one likes the biscuits, the other doesn't, but they are a hit with the rest of the family.

3 comments:

  1. Mmmm . . . I love snickerdoodles; I'll have to give this recipe a try next. Thanks for sharing! ~april

    ReplyDelete
  2. anothe yum cookie recipie to try - love the word snickerdoodle which I had not come across before, thanks

    ReplyDelete
  3. I've made these cookies and they don't stay around for very long. Love the way them make the house smell.

    ReplyDelete

I love reading comments from you. Thank you for taking the time to share your thoughts. xox

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