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Brown Sugar and Spice Drop Cookies- 2 PP Recipe

   
 

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     Brown Sugar and Spice Drop Cookies- 2 PP

Category   Desserts - Breads
Sub Category   None
Servings   36

Ingredients
4 Tbsp unsalted butter
1 1/2 cup(s) all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp table salt
3/4 cup(s) packed brown sugar
1/4 cup(s) honey
1 large egg white(s)
 
1/3 cup(s) fat-free sour cream
36 halves pecan halves

Instructions
Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt the butter in a small saucepan over low heat. Continue to cook, swirling the pan occasionally, until the butter turns nut brown, about 2 minutes. Pour the butter into a small bowl and let cool to room temperature. Whisk together the flour, cinnamon, ginger, baking soda, and salt in a small bowl; set aside. Stir together the brown sugar, honey, egg white, and vanilla in a large bowl until blended. Stir in the browned butter, then the sour cream. Add the flour mixture and stir until blended. Drop the dough by teaspoonfuls onto the baking sheets about 2 inches apart, making a total of 36 cookies. Lightly press a pecan half into each cookie. Bake until the cookies spring back when lightly pressed, 8 – 10 minutes, rotating the baking sheets halfway through the baking. Let cool . Serve.
Serving Suggestions
1 cookie


Originally Submitted
2/3/2013





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