Pecan Snickerdoodles
From ‘Cooking With Pecans: Texas in a Nutshell.’
Ingredients
- 1 cup butter, softened
- 2 cups sugar, plus extra for dusting
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla
- 3¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- 1 cup chopped pecans
Directions
- Preheat the oven to 375 degrees.
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add milk and vanilla.
- In a separate bowl, stir together flour, baking soda, salt, and cream of tartar, and then add into the creamed mixture. Add the chopped pecans.
- Shape dough into 1-inch balls, roll in extra sugar, and flatten slightly. Set the cookies 2 inches apart on cookie sheet. Bake for 10 to 12 minutes.