Ice-cream Scoop Pecan & Cinnamon Cookies

Name: Ice-cream Scoop Pecan & Cinnamon Cookies Recipe
Yield: 6
Ingredients: 125g butter softened; � cup caster sugar; � cup brown sugar; 1 egg; 1� cups flour sifted; 1 tsp baking powder; 1 tsp cinnamon; 150g pecan nuts toasted & roughly chopped

Number of Servings: 6

Ingredients

125g butter, softened� cup caster sugar� cup brown sugar1 egg1� cups flour, sifted1 tsp baking powder1 tsp cinnamon150g pecan nuts, toasted & roughly chopped

Directions

Preheat the oven to 180�C. Place the butter, caster 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. Sccop the misture, using an ice-cream scoop, onto a baking tray lined with non-stick baking power, allowing room for the cookies to spread. Bake for 18-20 minutes or unti golden. Cool on wire racks.

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 529.7
Total Fat: 36.0 g
Cholesterol: 80.2 mg
Sodium: 215.9 mg
Total Carbs: 49.5 g
Dietary Fiber: 3.3 g
Protein: 6.2 g

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