Dacey Cinnamon Cookies
Delicious cinnamon cookies with crunchy pecans, perfect for holiday gatherings or a cozy treat with a warm cup of tea or coffee.
Ingredients
Instructions
- Cream the margarine until smooth.
- Add sugar and cinnamon to the creamed margarine and mix well.
- Beat in the egg, then gradually add the flour and salt, mixing until combined.
- Refrigerate the dough overnight before baking.
- Once chilled, shape the dough into cookies and dip in beaten egg white.
- Sprinkle crushed pecans over the cookies before baking.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you prefer a nut-free version, you can replace crushed pecans with rolled oats or sunflower seeds. Make sure to refrigerate the dough overnight, as it helps the cookies maintain their shape while baking. For a variation, try adding chocolate chips along with the pecans for a delightful twist.
Serving Suggestions
These Dacey Cinnamon Cookies pair beautifully with a hot cup of tea or coffee. For a delightful dessert platter, serve them alongside slices of Prize Winning Pound Cake or Naomi Chocolate Fudge. Consider adding a scoop of vanilla ice cream on the side for an extra treat. They are perfect for holiday gatherings or as a sweet snack any time of year.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a sealed freezer bag for up to three months. To reheat, simply warm them in the oven at 350°F for about 5-10 minutes to restore their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Dacey Cinnamon Cookies contains roughly 1624 calories, with 28g protein, 75g carbohydrates, and 142g fat. It is an excellent source of protein (56% of the Daily Value), dietary fiber (42% of the Daily Value), and iron (25% of the Daily Value). Note that it is relatively high in sodium, at 1276mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in these cookies?
Absolutely! You can substitute the crushed pecans with walnuts, almonds, or even macadamia nuts. Just chop them to a similar size as the pecans for even distribution throughout the cookies.
What can I do if my dough is too sticky?
If your dough feels too sticky after mixing, you can add a little more flour, one tablespoon at a time, until it reaches a workable consistency. It’s important not to add too much flour, as it can make the cookies dry.
How can I tell when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers look set but slightly soft. They will firm up as they cool on the baking sheet. Keep an eye on them to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).