Cinnamon Pecan Cookies

I should begin this post by telling you how much I adore Patricia Scarpin of Technicolor Kitchen. I have been reading her blog for ages, and I don't even remember how I stumbled upon it. She's such a sweet person and all her recipes look amazing. I've been bookmarking them and bookmarking them and realized the other day, I had yet to try any. So when I had to make some cookies for an event at my sister's (more on that with another post), I knew I could trust a Technicolor Kitchen recipe. Patricia is a huge fan of Donna Hay (if you read her blog, I don't need to say anymore), and so I thought I'd trust her and try these Ice-Cream Scoop Pecan and Cinnamon Cookies.

I had already made Dorie Greenspan's very chocolatey World Peace Cookies (again, that's for another post), so I wa so tired of chocolate, chocolate, chocolate. Plus when I offer an array of baked goods, I always try and get something non-chocolate out there. Also, my mother just recently sent me an e-mail about the health benefits of cinnamon and honey. I had always known about honey's various healing properties but cinnamon was news to me. In fact, as I write this, I'm drinking Cardamon Cinnamon Tea that my friend Sadiqeh inspired me to get. So delicious (and I usually hate cardamon...).

Anyway, these cookies were fabulous. They were moist and had the perfect amount of crumminess. I recommend them to anyone who likes a little spiciness in their sweets. Definitely not too much spice though...the cookie is more reminiscent of cinnamon than a big old cinnamon punch in the face (which I wouldn't have minded, really). I also love pecans with sweets. I'm definitely a sucker for their richness and nuttiness. I didn't have an ice cream scoop (oh the perils of a college student kitchen!) so I just used a spoon and guesstimated. Give them a whirl next time you're looking for an extra-special cookie.

Cinnamon Pecan Cookies
from Donna Hay Magazine, Issue #33
makes about 12 cookies

4 ½ oz unsalted butter, softened
½ cup granulated sugar
¼ cup light brown sugar
1 egg
1 ¼ cups all purpose flour, sifted
1 teaspoon baking powder
1 teaspoon cinnamon
5 ¼ oz pecan nuts, toasted and roughly chopped

Preheat the oven to 355ºF; line two large baking sheets with non-stick baking paper. Place the butter, granulated 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 – dough will be very stiff. Scoop the mixture, using an ice-cream scoop, onto prepared baking sheets, spacing about 2 inches apart – cookies won’t spread much.

Bake for 18-20 minutes or until golden. Cool on baking sheets for 5 minutes then transfer cookies to wire racks.