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 Roll cookies in powdered sugar-cinnamon mixture or sift it over the tops (Note - I baked these a minute or two longer than I should have.) |
 1-inch balls are placed on parchment-lined baking sheet a couple inches apart |
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Pecan-laden German Drop Cookies are reminiscent of Mexican wedding cookies, but I like these even better for the cinnamon-laced powdery topping. You can make ahead and freeze the dough if well wrapped, then thaw and bake at a later date. This recipe appeared in Relish Magazine a few years ago.
Ingredients
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
Directions
- Preheat oven to 350 degrees F. Combine butter, granulated sugar, flour, salt and pecans with a spoon (lazy me, I used a heavy duty electric mixer and was able to avoid hand mixing.)
- Shape into 1-inch balls and place on a baking sheet lined with parchment paper.
- Bake 18-20 minutes, until bottoms are lightly golden brown. Cool on wire rack.
- Combine powdered sugar and cinnamon. Sift powdered sugar mixture over cookies or roll them in it. Cool on wire rack.
- Makes 5 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 60 servings | |
| Calories 57 | |
| Calories from Fat 33 | 58% |
| Total Fat 3.8g | 5% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 27mg | 1% |
| Potassium 9mg | 0% |
| Total Carbs 5.6g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.7g | 2% |
| Protein 0.5g | 1% |
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