Directions:
- Preheat oven to 350°. Beat butter and sugar at medium speed with an electric mixer until creamy. Add cane syrup and next 2 ingredients, beating just until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour, beating at low speed just until blended after each addition; stir in pecans. Drop dough by rounded spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a small cookie scoop (about 1 1/4 inches).
- Bake at 350° for 8 to 10 minutes or just until edges begin to turn golden brown. Cool on baking sheets on wire racks 1 minute; transfer to wire racks. Cool completely (about 15 minutes). Store in airtight containers 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6978.38 Kcal (29217 kJ) | ||
| Calories from fat | 4204.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 467.15g | 719% | |
|---|---|---|---|
| Cholesterol | 1046.05mg | 349% | |
| Sodium | 6956.61mg | 290% | |
| Potassium | 2499.23mg | 53% | |
| Total Carbs | 620.3g | 207% | |
| Sugars | 163.56g | 654% | |
| Dietary Fiber | 49.01g | 196% | |
| Protein | 113.54g | 227% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 41.8mg | 232% | |
| Calcium | 2299.8mg | 230% | |
| Amount Per 100 g | |||
| Calories | 475.43 Kcal (1991 kJ) | ||
| Calories from fat | 286.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.83g | 719% | |
|---|---|---|---|
| Cholesterol | 71.27mg | 349% | |
| Sodium | 473.95mg | 290% | |
| Potassium | 170.27mg | 53% | |
| Total Carbs | 42.26g | 207% | |
| Sugars | 11.14g | 654% | |
| Dietary Fiber | 3.34g | 196% | |
| Protein | 7.74g | 227% | |
| Vitamin C | 0.5mg | 11% | |
| Vitamin A | 0.2mg | 76% | |
| Iron | 2.8mg | 232% | |
| Calcium | 156.7mg | 230% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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