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Cinnamon-Toffee Pecan Cookies Recipe

Sugar cookie dough gets all spiced up in these nutty drop cookies.

Prep Time: 10 Mins | Total Time: 21 Mins | Makes: 24

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Ingredients:

1 pkg (510 g) Pillsbury* Refrigerated Sugar Cookies
2 tsp (10 mL) cinnamon
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) chopped pecans
1/2 cup (125 mL) toffee bits

Method:

Heat oven to 350°F (180°C). Spray baking sheets with non-stick cooking spray.
Crumble dough and add cinnamon, vanilla and nutmeg; mix well.
Add pecans and toffee. Drop dough by heaping teaspoons 3-inches (7 cm) apart on baking sheets.
Bake 11 to 14 minutes or until edges are golden brown. Cool 3 minutes; remove from baking sheets.

Kitchen Tip: Pillsbury* Sugar Cookies are only available during the Christmas baking season. Look for them at your supermarket mid November - January.

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1 Cookie: Calories 130; ( Calories from Fat 70 ); Total Fat 8g ( Saturated Fat 2g , Trans Fat 1g ); Cholesterol 10mg;Sodium 70mg;Total Carbohydrate 15g ( Dietary Fiber 0g , Sugars 9g ); Protein 0g Percent Daily Value* : Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

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