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Ingredients
| all-purpose flour (unsifted): 2 3/4 cups |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ginger (minced): 1/2 tsp |
| salted butter: 1 cup (softened) |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| almond extract: 1 tsp |
| pecans: 1 1/2 cups |
| powdered sugar (unsifted): 1 cup |
| vanilla extract: 1/4 tsp |
| ground cinnamon: 1/4 tsp |
| light corn syrup: 2 tsp |
| 2% milk: 1 Tbl |
Nut Lover's Iced Sugar Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
36 serving(s)
Tags
- 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.
- 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.
- 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.
- 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.