{"id":4620,"date":"2011-05-26T09:07:56","date_gmt":"2011-05-26T15:07:56","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4620"},"modified":"2011-05-26T09:07:56","modified_gmt":"2011-05-26T15:07:56","slug":"crispy-cinnamon-pecan-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/05\/26\/crispy-cinnamon-pecan-cookies\/","title":{"rendered":"Crispy Cinnamon Pecan Cookies"},"content":{"rendered":"

This recipe is from a Junior League of Austin cookbook that I borrowed<\/em> from my mom’s house. \u00a0Thanks, mom : )<\/p>\n

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These cookies are called English Toffee Cookies in the cookbook, but I took the liberty of changing their name to be more descriptive. \u00a0They are a little like toffee with their salty sweetness, but not sticky or chewy like toffee. \u00a0These cookies are crispy and light. \u00a0They are sweet, but not too sweet. \u00a0The cinnamon is wonderful. \u00a0I think a little nutmeg would be nice as well. \u00a0They are quite tasty on top of vanilla or coffee ice cream, next to a cup of coffee or tea, or all alone.<\/p>\n

So very easy. \u00a0Mix up the dough, roll it out in one big slab on a cookie sheet (use parchment or a silpat to avoid sticking) brush with egg white, sprinkle with pecans, bake, cut and enjoy!<\/p>\n

Crispy Cinnamon Pecan Cookies<\/h4>\n

Courtesy of The Collection from the Junior League of Austin<\/p>\n

Ingredients<\/p>\n

    \n
  • 1 cup shortening<\/li>\n
  • 1 cup brown sugar<\/li>\n
  • 1 egg, separated<\/li>\n
  • 1 teaspoon vanilla<\/li>\n
  • 2 cups flour<\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 2 teaspoons cinnamon<\/li>\n
  • 1 cup ground pecans<\/li>\n<\/ul>\n

    Directions<\/p>\n

      \n
    1. Cream shortening and sugar.<\/li>\n
    2. Add beaten egg yolk and vanilla.<\/li>\n
    3. Sift dry ingredients together and blend into creamed mixture.<\/li>\n
    4. Roll dough out onto a cookie sheet to 1\/4 to 1\/8 inch thickness.<\/li>\n
    5. Coat with egg white then sprinkle with pecans.<\/li>\n
    6. Bake at 300\u00b0F for 25-30 minutes.<\/li>\n
    7. Let cool, then cut into squares or break into pieces.<\/li>\n<\/ol>\n

       <\/p>\n