Ice-cream Scoop Pecan & Cinnamon Cookies

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Ice-cream Scoop Pecan & Cinnamon Cookies calories by ingredient


Introduction

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
Number of Servings: 6

Ingredients

    125g butter, softened
    ½ cup caster sugar
    ¼ cup brown sugar
    1 egg
    1¼ cups flour, sifted
    1 tsp baking powder
    1 tsp cinnamon
    150g pecan nuts, toasted & roughly chopped

Directions

Preheat the oven to 180ºC. 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.