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Pecan-cinnamon soft cookies
Feb. 4th, 2016 07:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
metawidgetQuick, easy, moist cookies adapted from a double-chocolate recipe from the West Wind Pony Club Cookbook.
Makes 30-36 cookies.
Preheat oven to 375°F and lightly grease two cookie sheets.
Cream together:
2/3 cup vegetable shortening
1 1/2 cups brown sugar
Add and mix vigorously:
1 Tbsp water
1 tsp vanilla extract
2 eggs
Sift together in a separate bowl:
1 cup whole wheat flour
1 cup all-purpose white flour
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp ground cinnamon
Mix dry ingredients into wet a bit at a time, stirring well.
Add:
1 cup pecan pieces
Drop 2" balls into cookie sheets, leaving 2" spaces between cookies.
Bake 9 minutes… cookies will still be soft and a bit shiny when done. Wait maybe 5 minutes then transfer with a thin spatula or other thin lifter to wire rack.
Makes 30-36 cookies.
Preheat oven to 375°F and lightly grease two cookie sheets.
Cream together:
2/3 cup vegetable shortening
1 1/2 cups brown sugar
Add and mix vigorously:
1 Tbsp water
1 tsp vanilla extract
2 eggs
Sift together in a separate bowl:
1 cup whole wheat flour
1 cup all-purpose white flour
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp ground cinnamon
Mix dry ingredients into wet a bit at a time, stirring well.
Add:
1 cup pecan pieces
Drop 2" balls into cookie sheets, leaving 2" spaces between cookies.
Bake 9 minutes… cookies will still be soft and a bit shiny when done. Wait maybe 5 minutes then transfer with a thin spatula or other thin lifter to wire rack.
