Pecan Doodle Cookies

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Do you suffer from grocery amnesia? I can’t count the number of times I’ve gotten halfway through a recipe and went to reach for that ingredient I was sure I had just to find it wasn’t there after all. My short-term memory is just nonexistent, so this is a regular occurrence in my kitchen.

Solutions?

A. Beg Send husband to store to pick up forgotten ingredient(s), while trying to maintain quality of already-cooked recipe.

B. Go to neighbor’s house. This works if you have friendly neighbors with well-stocked cupboards. If you live in a dorm with others who eat in a dining hall and are rarely home during the day anyway? Not so much.

C. Improvise or substitute.

The frequency with which I use Option C is the reason why I can’t direct my husband to just prep a recipe. It’s sad.

I was in the middle of prepping my Secret Recipe Club find for the month when I was forced to pursue Option C. Barb’s Almond Doodle Cookies looked delicious to me. And then I went to grab that bag of sliced almonds I was sure was in the freezer … and alas, it wasn’t there. Anywhere.

So I used pecans.

Fascinating story, right?

Barb’s blog, Mom’s Fridge, is full of monthly menu plans, simple recipes, and COOKIES. I love cookies. I don’t do much normal cooking anymore since we generally eat in the dining hall, but I do bake for us and for the boys who live in our dorm.

These delicious, puffy, sugary cookies will definitely be in my repertoire now. The cinnamon-pecan blend is a little unusual but absolutely mouthwatering.

Pecan Doodle Cookies

Yield: 3 dozen cookies

Pecan Doodle Cookies

Adapted from Mom's Fridge

Ingredients

  • 1/2 c. (1 stick) butter, softened
  • 1 1/2 c. sugar
  • 1 tsp. almond extract (or vanilla)
  • 2 eggs
  • 1 1/2 c. white whole wheat flour
  • 1 c. all-purpose unbleached flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. finely chopped pecans
  • 1/2 c. sugar mixed with 1 T cinnamon, for rolling

Instructions

Preheat oven to 375F.

With a stand mixer, cream butter, sugar, almond extract, and eggs. Add flours, cream of tartar, baking soda, and salt and mix until well-combined. Stir in nuts.

Roll dough into 1-inch balls and then roll in cinnamon-sugar mixture. Bake on greased cookie sheet 12 minutes at 375F (do not flatten balls). Cool on wire racks.

http://www.jessieweaver.net/2011/11/pecan-doodle-cookies/

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Obviously Libbie (3) helped with making some of the cookies.

Share and Enjoy

14 thoughts on “Pecan Doodle Cookies

  1. Know what's funny–I put almonds in there because I had run out of PECANS! I'll have to get some pecans and try the cookies this way. Glad you enjoyed the recipe 🙂

  2. LOL, you just described me to a T, I am always suddenly realizing I ran out of something I was sure I was well stocked up on! But pecans are a great sub in these cookies, lovely SRC post!

  3. You sound a lot like someone I know (ME!). I have grocery amnesia often and have do follow Option C myself out of necessity! :O)

  4. I always have the same problem. Back home, it was easy since I had stores right next to my home, but here, it's quite some trouble! The cookies look awesome, they might even have improved because of it 🙂

  5. I am always substituting something. Tonight I wanted to make chocolate chip cookies. No chips. So I added a bunch of cocoa, coconut, and pecans. The husband went back for seconds so they can't be that bad. 😉 The good thing about recipes is that they are not written in stone.

  6. Those look terrific. Cannot wait to try them. Come visit. We have a wonderful pumpkin cheesecake and cranberry couscous on the menu this week.

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