Beat first 3 ingredients at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add flour and cinnamon, beating well. (Dough will be stiff.)
Roll dough to 1/8-inch thickness between sheets of parchment paper. Remove top sheet of parchment, and invert dough onto a lightly greased baking sheet. Remove parchment paper, and press pecans evenly into dough.
Bake cookies at 350° for 15 minutes; reduce heat to 250°, and bake 10 more minutes. Remove from oven, and cut cookies (while dough is hot) into 3- x 1 1/2-inch rectangles, using a pizza cutter. Cool on a wire rack.
Note: Sprinkle cookie crumbs that remain from cutting over bowl of vanilla ice cream.
I have made these cinnamon 'crackers' since the recipe was published in 2000. My husband loves them. They are easy to make, but they are more like crackers than cookies. They turn out thin and crispy, and if you love cinnamon, these are the ones to make. They are on my regular rotation for Christmas.
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