My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Saturday, May 21, 2011

Snickerdoodle Cookies

{ Prep Time: 70 mins (60 mins in freezer) / Cook Time: 12 mins / Difficulty: Easy / Yields: 28 cookies }

1 (16.5oz) package refrigerated sugar cookie dough
1/4 cup light brown sugar, packed
1/4 cup finely chopped pecans
3/4 tsp ground cinnamon
1/4 tsp nutmeg (optional)

1. Freeze cookie dough for 1 hour.
2. While you're waiting on the dough to chill, chop pecans in a small food processor; and cut parchment paper to fit onto your baking sheet.
About 10 mins before your dough is ready, go ahead and preheat your oven to 350 degrees. Make sure rack is in center of oven.
3. Remove dough from freezer and place on a cutting board. Cut dough into 1/4" slices (about 28 slices); arrange 2" apart on parchment paper-lined baking sheet.
4. For topping: combine brown sugar, pecans, cinnamon and * nutmeg (* optional) in a small mixing bowl. Top cookies with 3/4 tsp each.
5. Bake 12 mins or until edges are crispy and light brown. Cool on baking sheet for 3 mins; then transfer to a wire rack to cool completely.
Serve with a big glass of organic skim milk!

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