Today I worked on a Pecan Sugar Cookie. While Bill and I were in Georgia last week we stopped at a Nut Store. We bought a cookie named Pecan Snickerdoodles. They were amazing. I am not sure why they were called Snickerdoodles because they did not have any cinnamon in them, To me they seemed like a sugar cookie.
I started with a sugar cookie and then added butter pecan flavoring, pecans and spiced pumpkin coffee creamer. If you do not have any creamer on hand you could always just use milk in your cookies.
These cookies are better than the ones I bought in Georgia at the nut store. I like mine better because they are crunchy on the outside but they are soft and chewy on the inside. They have a good buttery pecan flavor. I will definitely be making these Sugar Pecan Cookies this year for Christmas.
Pecan Sugar Cookies
1 1/4 C white sugar
1 C salted butter
3 egg yolks
2 t vanilla
1 t Butter Pecan Lorann Flavor Fountain
2 1/2 C flour
1 t baking soda
1/2 t cream of tarter
1/4 t salt
2 T pumpkin spice coffee creamer (or milk)
1 C chopped pecans
additional sugar to dip cookies in before baking
Preheat oven to 350 degrees. Cream together the sugar and butter until creamy. Mix in egg yolks one at a time and then add vanilla and butter pecan flavoring. Add flour, baking soda, cream of tarter and salt and mix until somewhat combined. Add the pumpkin spice coffee creamer and mix until the dough comes together. Stir in the pecans. Form dough into balls. Dip them in sugar and place on a cookie sheet covered with parchment paper. Bake for 5 minutes and then remove from oven. Flatten cookies with the bottom of a glass that has been dipped in sugar. Return the cookies to the oven and bake for another 7 minutes. Allow cookies to rest on cookie sheets for a few minutes and then move them to cooling racks to finish cooling.