A crispy, buttery sugar cookie with pecans, cinnamon and a touch of almond extract. Deliciously sweet, slightly spicy icing dries hard enough for stacking in a few hours. An easy cookie to make with a special nutty flavor that my nut-loving friends just adore. In fact, I think people invite me to their gatherings just to get their hands on more of these yummy things: ) If you don't feel like an iced cookie, these are also lovely rolled in cinnamon sugar before baking for a crispy, sparkly finish. Not too sweet, just right. Enjoy!

Ingredients

18 serv.

all-purpose flour↗2 3⁄4 cups
baking soda↗1 teaspoon
baking powder↗1⁄2 teaspoon
cinnamon↗1 teaspoon
ginger↗1⁄2 teaspoon
butter↗1 cup
softened
white sugar↗1 cup
packed brown sugar1⁄2 cup
packed
egg↗1
vanilla extract↗1 teaspoon
almond extract↗1 teaspoon
pecan pieces↗1 1⁄2 cups
icing↗
confectioners' sugar↗1 cup
vanilla extract↗1⁄4 teaspoon
teaspoon cinnamon↗1⁄4
teaspoons corn syrup↗2
teaspoons milk↗3

Step-by-step instructions

1
Preheat oven to 375 degrees F (190 degrees C). In a medium sized bowl, stir together flour, baking soda, baking powder, cinnamon and ginger. Set aside.
2
In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla and almond extracts. Gradually blend in flour mixture, then fold in pecans and roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
4
For icing: Whisk all ingredients in a medium sized bowl until smooth. Add coloring, if desired. If icing is too thick, add more corn syrup. Spread onto cooled cookies with the back of a spoon or a clean fingertip rather than a paintbrush to avoid loose bristles coming off onto your cookies! Let dry several hours, or until hardened.

Source: food.com

Original recipe ↗

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