Snack

Ice-cream Scoop Pecan and Cinnamon Cookies is for Snack.

Ice-cream Scoop Pecan and Cinnamon Cookies takes several minutes to prepare.

Ice-cream Scoop Pecan and Cinnamon Cookies takes several minutes to cook.

Ice-cream Scoop Pecan and Cinnamon Cookies makes 6 servings.

The ingredients for Ice-cream Scoop Pecan and Cinnamon Cookies are:

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

Here is how you make Ice-cream Scoop Pecan and Cinnamon Cookies:

Preheat the oven to 180?C. 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: 6Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Ice-cream Scoop Pecan and Cinnamon Cookies is:

• 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