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Snowbarrow II Recipe

Ingredients

1 1/2 cups all-purpose flour

3/4 cup unsalted butter

1 1/2 cups white sugar

1 cup packed brown sugar

1 teaspoon salt

4 eggs

1 teaspoon ground cinnamon

1 cup water

1 teaspoon baking powder

1 cup chopped pecans

1/2 cup flaked coconut

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

Directions

Preheat oven to 425 degrees F (220 degrees C)

In a medium bowl, cream together the flour and butter until smooth. Gradually stir in the sugar, brown sugar, and salt. Blend in the eggs one at a time.

In a large bowl, bring half of the dry ingredients to a boil. Reduce heat to medium-high and cream the butter mixture until well mixed with the flour. Stir in the milk and baking powder; stir just until molten. Add the pecans and coconut and mix together well. Stir in the pecans. Drop 1 cup of the warm dough onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to cool on wire racks. They can be stored in an airtight container.

Comments

Pat van wankla writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this for many holidays; this is our family favorite! Personal preference, i use whole wheat bread. Otherwise perfect recipe.