Cinnamon-Toffee Pecan Cookies
- Servings: 12
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 roll Pillsbury® refrigerated sugar cookie dough
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons vanilla
- 3/4 cup chopped pecans
- 1/2 cup toffee bits
Heat oven to °F. Line cookie sheets with parchment paper.
In large bowl, break up cookie dough. Stir or knead in cinnamon, nutmeg and vanilla until well blended. Stir or knead in pecans and toffee bits. On cookie sheets, drop dough by heaping teaspoonfuls inches apart.
Bake to minutes or until edges are golden brown. Cool minutes; remove from cookie sheets to cooling racks.
Crisco is a trademark of The J.M. Smucker Company
Contest Name: BakeOff® Contest
Contestant Name: Jennifer Meyer
City: Elmwood Park
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