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German Pecan Thins

 German Pecan Thins
At Christmastime, it's fun to dig out those special holiday recipes your family loves. My kids would really miss these drizzled, candy-topped cookies if they weren't part of my treat selection.
72 ServingsPrep: 30 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup crushed cornflakes
  • ICING:
  • 1/3 cup water
  • 1/4 cup light corn syrup
  • 5 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup red and green milk chocolate M&M's

Directions

  • In a large bowl, cream the butter and sugars until light and fluffy.
  • Add eggs, one at a time, beating well after addition. Beat in
  • vanilla. Combine the flour, baking powder, baking soda and salt;
  • gradually add to the creamed mixture. Stir in pecans and cornflakes.
  • Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.

2 of 2

German Pecan Thins (continued)

Directions (continued)

  • (Dough will spread during baking and cookies will be thin.) Bake at
  • 350° for 10-12 minutes or until lightly browned. Cool for 2
  • minutes before removing from pans to wire racks.
  • In a large saucepan, combine water and corn syrup; bring to a boil.
  • Remove from the heat. Gradually add confectioners' sugar and
  • vanilla. Drizzle over cookies; top with M&M's. Store in an airtight
  • container. Yield: 6 dozen.
Nutritional Facts: 1 cookie equals 123 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 88 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.