Pecan Cake Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 stick butter1/2 c. brown sugar1/2 c. granulated sugar1 t. vanilla1 egg2 c. flour1/2 t. baking soda1/2 t. cream of tartar1/2 t. salt1 c. pecans, chopped, plus 12 whole pecans1 T. sugar.
Cream butter and both sugars in a large bowl. Add vanilla, then beat in the egg. Stir in the flour, baking soda, cream of tartar and salt. Mix in the pecans.
Refrigerate dough for 30 minutes. Meanwhile, heat 1 T. sugar over medium heat. Add the whole pecans and stir constantly until sugar turns to liquid. Turn the candied pecans onto tin foil to cool.
Lightly grease two cookie sheets. Divide the dough into 12 globs, 6 on each sheet. They don't form well, so use your clean hands to shape them. (They'll spread a bit during baking.)
Bake at 350 for 14 minutes or until you see the edges JUST start to brown. Remove from the oven and immediately press 1 candied pecan into the top of each. Remove the cookies to a cooling rack.
Serving Size: 12 cookies
Refrigerate dough for 30 minutes. Meanwhile, heat 1 T. sugar over medium heat. Add the whole pecans and stir constantly until sugar turns to liquid. Turn the candied pecans onto tin foil to cool.
Lightly grease two cookie sheets. Divide the dough into 12 globs, 6 on each sheet. They don't form well, so use your clean hands to shape them. (They'll spread a bit during baking.)
Bake at 350 for 14 minutes or until you see the edges JUST start to brown. Remove from the oven and immediately press 1 candied pecan into the top of each. Remove the cookies to a cooling rack.
Serving Size: 12 cookies
Nutritional Info Amount Per Serving
- Calories: 356.6
- Total Fat: 21.9 g
- Cholesterol: 35.7 mg
- Sodium: 214.0 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 2.5 g
- Protein: 4.5 g
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