How is everyone?
If you live in central Missouri, I hope you are not floating down the Missouri River like Tom Sayer. : )
We have had so much rain lately maybe we all should be buying a boat. Not that I am complaining after the drought we had last summer. I am sure the ground is loving this rain.
One of the things that I love to do when it is stormy outside (since I can’t go outside and plant my seedlings) is to spend some time in my kitchen baking something yummy.
I noticed this recipe a few weeks ago while I was looking through that Brownies and Bar magazine that I made those yummy Banana Bars and the Chocolate Shortcake Brownie with Macaroon from. This recipe really got my attention because my son the Super Hero loves snickerdoodles. The praline part sounded really pretty good too.
So anywho, the other night when it was raining outside I made these sinfully chewy cinnamony cookie.
They are easy to whip together. Just allow an extra hour for refrigeration to chill the dough and then they will be ready to pop in the oven.
Warning: These cookies are highly addictive. Do not eat them right out of the oven while they are warm, with milk, if you plan on having any cookies left over.
Here are your step by step instructions:
Suprise…..they have pecans in them too.
In a large mixing bowl put in 2 sticks of soften butter and cream.
Add the sugar. Cream the sugar and butter together.
Next add the baking soda, cream of tartar and salt to the creamed butter mixture. Then add in the vanilla and two eggs.
After you add the eggs and mix, be sure to stop and scrap the bowl several times.
Now that the butter, sugar and eggs are all cream together it is time to add the flour, chopped pecans and those yummy toffee pieces.
Add the flour and the chopped nuts.
Add the toffee pieces and using the mixer combine all the dry ingredients without over mixing. Place the dough in the refridgerator for one hour.
Preheat the oven to 375 degrees.
In a small bowl mix 1/4 cup of sugar and 1 teaspoon of cinnamon together. After the dough has chilled, scoop out 2 inch balls and roll into the cinnamon sugar mixture to coat.
Place the scoops of cinnamon coated dough onto a parchment lined cookie sheet.
Bake in a preheated 375 degree oven for 9 to 10 minutes. Do not overbake. Bake just until the outside edge starts turing brown.
I ate one while the cookie was still warm right out of the oven….OH. MY.
I told the Super Hero to try one. OOOPS….I forgot the Super Hero does not like nuts.
This means only two thing.
It means that I will have to make a batch without the nuts for him.
AND it means more cookies for me.
Here is your recipe;
Adapted from Better Home and Garden
1 cup soften butter
1 and 1/2 cup sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
3 cups all purpose flour
1 cup almond toffee bits
1/2 cups chopped pecans
Cinnamon Sugar Topping
1/4 cup sugar
1 teaspoon cinnamon
In a large mixing bowl cream the soften butter. Add the sugar and cream together. Add the cream of tartar, baking soda and salt. Beat until combined. Be sure and scrap the bowl down several tims. Beat in the eggs and vanilla until combined.
Add the flour, chopped pecans and toffee bits to the creamed butter and sugar mixture. Mix in the dry ingredients with the mixer until all the ingredients are combined. Do not over mix.
Chill the dough for one hour.
Preheat the oven to 375 degrees.
While the dough is chilling, make the cinnamon sugar coating. In a small bowl stir together the sugar and cinnamon.
When the dough is chilled, scoop out 2 inch balls of dough and roll each one in the cinnamon sugar mixture to coat.
Place on a parchment lined cookie sheet and bake for 9 to 10 minutes until the edge just starts to turn brown. Do not over bake.
Cool on a cooling rack.
Makes 2 dozen cookies.
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