Recipe--Ginger Pecan Cookies

GINGER PECAN COOKIES

1 c. butter

1 c. brown sugar

Cream together with a mixer.

Beat in 1 egg.  (Opt: add ¼ c. molasses)

Stir together:

            2 ½ c. flour

            2 t. baking soda

            1 t. ginger

            1 t. cinnamon

            ½ t. salt

Add flour mix to first mixture.

Add 1 t. vanilla.

Add 1 c. chopped pecans at end.

Chill in fridge.  (I didn't do this--I couldn't wait!  But I have read that that is the secret!)

Form into balls to bake.

Roll in white sugar and press flat.  Put them on a greased baking sheet.

Bake at 350°F. for 10-12 minutes.

OR

Put a roll of dough on a sheet of waxed paper, wrap, twist ends and freeze.

When ready to bake, unwrap, slice and place on a greased cookie sheet.

Don’t overbake.  Pull out when the mark made by touching the top with your finger remains firm, not squishy.

Cool on a rack and store in a tin.

Enjoy!

XOXO,

Lucky Dog

♥