Cookies are the perfect portion-controlled treat that, when enjoyed in moderation, can be a better option than a big wedge of pie or slice of cake.
These classic, crispy pecan butter cookies are made with 100 percent whole-wheat pastry flour and are laced with healthy, monounsaturated fat-rich pecans.
Active Time: 1/2 hours
Total Time: 2 1/4 hours (including 1 hour chilling time)
(Make 4 dozen cookies)
Amount Per Cookie: 63 Calories, 4 g added sugars, 1 g. Protein, 7 g. Carbohydrates, 1 g. Dietary Fiber, 4 g. Fat ( 1 g sat , 1 g mono ), 9 mg. Cholesterol, 26 mg. Sodium, 13 mg. potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 carbohydrate (other), 1 fat
- 1/2 cup of unsalted butter (1 stick)
- 3/4 cup of granulated sugar, divided
- 1/4 cup of packed light brown sugar
- 1 large egg
- 1 tsp. of vanilla extract
- 1 1/4 cups of whole-wheat pastry flour (see Note)
- 1 tsp. of baking powder
- 1/4 tsp. of salt
- 1 cup of finely chopped pecans
- 1 1/2 tsp. of cinnamon
- In mixing bowl, use electric mixer on medium-high to beat butter, 1/2 cup granulated sugar and brown sugar until creamy. Add egg and vanilla and beat well.
- In medium-size bowl, combine flour, baking powder and salt, then add to butter mixture.
- Beat on low speed until combined. Stir in pecans.
- Divide dough in half and use lightly floured hands to shape each portion into a 6” round log. Wrap each log in wax paper and freeze until firm, at least 1 hour.
- Preheat oven to 350 degrees F.
- Unwrap dough and let stand at room temperature for 5 min.
- On shallow plate, combine remaining granulated sugar and cinnamon. Roll logs in sugar mixture, then slice each into 24 (1/4”-thick) cookies. Place cookies about 2 1/2” apart on ungreased baking sheets.
- Bake, one batch at a time, until lightly browned, 10-12 min. Transfer to wire racks to cool.
- Make Ahead Tip: Wrap dough in wax paper and plastic wrap and freeze for up to 3 months. Store cookies airtight for up to 5 days or freeze for up to 3 months.
- Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Both are available in large supermarkets or natural-foods stores (or online from bobsredmill.com or kingarthurflour.com). Store in an airtight container in the freezer.
Source : EatingWell
Recipe Under : 0 to 100 Calories - Bake