Rating: 4.5 stars
22 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 15

Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.

Julie Grimes Bottcher
Recipe by Cooking Light December 2005

Gallery

Jan Smith

Recipe Summary

Yield:
30 cookies (serving size: 1 cookie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.

  • Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.

  • Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

  • To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.

Nutrition Facts

98 calories; calories from fat 30%; fat 3.3g; saturated fat 1.1g; mono fat 1g; poly fat 1.1g; protein 1.2g; carbohydrates 16.3g; fiber 0.3g; cholesterol 12mg; iron 0.5mg; sodium 58mg; calcium 12mg.
Advertisement
Advertisement