Cinnamon-Toffee Pecan Cookies

Sugar cookie dough gets all spiced up in these nutty drop cookies. ...MORE + LESS -

Ingredients

1 pkg (510 g) Pillsbury* Refrigerated Sugar Cookies

2 tsp (10 mL) cinnamon

2 tsp (10 mL) vanilla

1/2 tsp (2 mL) nutmeg

3/4 cup (175 mL) chopped pecans

1/2 cup (125 mL) toffee bits

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1

Heat oven to 350°F (180°C). Spray baking sheets with non-stick cooking spray.
2

Crumble dough and add cinnamon, vanilla and nutmeg; mix well.
3

Add pecans and toffee. Drop dough by heaping teaspoons 3-inches (7 cm) apart on baking sheets.
4

Bake 11 to 14 minutes or until edges are golden brown. Cool 3 minutes; remove from baking sheets.

Kitchen Tip: Pillsbury* Sugar Cookies are only available during the Christmas baking season. Look for them at your supermarket mid November - January.