1 C. flour
1¼2 tsp. ground cinnamon
1¼2 tsp. baking soda
1¼2 C. margarine, room temperature
3¼4 C. packed golden brown sugar
1 1¼2 tsp. vanilla extract
1¼4 tsp. almond extract
1 large egg
1 C. coarsely chopped pecans
6 oz. semisweet chocolate, coarsely chopped
Preheat oven to 350° F. Mix first 4 ingredients in medium bowl.
Using electric mixer, beat margarine, brown sugar, vanilla and
almond extract in large bowl until blended. Add egg and beat until
fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into
dough.
Drop about 2 tablespoons of dough mixture for each cookie on
ungreased baking sheets. Space cookies about 2 inches apart. Bake
cookies until edges begin to brown but centers are still soft, about
13 minutes. Let cool on sheets. |
|
