Cinnamon Pecan Cookies
Beat butter, sugar, corn syrup and espresso powder in a large bowl with electric mixer until creamy. Beat in egg and vanilla. Combine flour, baking soda, salt and cinnamon in a small bowl; stir into butter mixture. Stir in pecans.
Ingredients
- 3/4 cup butter OR margarine, softened
- 2/3 cup sugar
- 1/2 cup Beehive® OR Crown® Golden Syrup
- 1/2 to 1 teaspoon espresso powder, to taste
- 1 egg
- 2 teaspoons pure vanilla extract
- 2-1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups chopped pecans
Method
Beat butter, sugar, corn syrup and espresso powder in a large bowl with electric mixer until creamy. Beat in egg and vanilla.
Combine flour, baking soda, salt and cinnamon in a small bowl; stir into butter mixture. Stir in pecans.
Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets.
Bake in preheated 375°F oven for 8 to 10 minutes. Cool on baking sheet 3 minutes; remove to wire rack to finish cooling.
