CINNAMON CRISP COOKIES

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Cinnamon Crisp Cookies image

Light, thin, crisp cookies, with oatmeal, pecan & cinnamon. Not at all like your average oatmeal cookie. This is Mom's recipe. They are fragile & don't keep more than a week, so I halved the recipe, making some of the measurements a little odd/picky. I like to press them with a glass, you want to get them thin, they do not spread/thin-out very much in baking. Mike's favorite cookie.

Provided by LaraKN

Categories     Drop Cookies

Time 22m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 13

1 cup flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup quick oats
2 1/2 tablespoons quick oats
1/2 cup pecans, finely chopped
9 tablespoons shortening
1 1/8 cups sugar
1 tablespoon molasses
1 teaspoon vanilla
1 large egg

Steps:

  • Preheat oven to 350°F Stir together flour, baking soda, baking powder, salt, cinnamon, and oats; mix in pecans. Set aside.
  • Cream together shortening & sugar until light & fluffy. Add molasses, vanilla, and egg to creamed mixture; beat well.
  • Stir in dry ingredients until blended. Drop in small spoonfuls on ungreased cookie sheets. Press flat with fork or glass dipped in sugar.
  • Bake at 350°F for 10-12 minutes, cool on pan 1 minute, move to cooling rack.

Nutrition Facts : Calories 134.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 7.8, Sodium 80.4, Carbohydrate 17.1, Fiber 0.8, Sugar 10, Protein 1.5

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