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.
SHARE:

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

Thanks for leaving a comment!

Blogger Template Created by pipdig