Pecan-Cinnamon Wafers

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

Ingredients:

• 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

Preparation:

• 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.

Note

• 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

Related Recipes

Cinnamon Streusel Crisps
Try these cookies for a guiltless snack that’s easy on your heart and (thanks to store-bought dough) even easier to make....

Chocolate and Pecan Macaroons
These flourless chocolate cookies have a thin, crusty, cracked exterior and a moist chewy center. They are like a cross between higher-fat coconut macaroons and low-fat, low-calorie...

Nana’s Creole Pecan Cake Bars
These decadent pecan date bars are different than normal cookie bar recipes. They’ve a texture that is more consistent with cake, and are full of nuts and dried fruit. ...

Rhubarb Pecan Muffins
Pecan is an excellent source of fiber and the nutrients thiamin and copper. Make Rhubarb Pecan Muffins for breakfast and as a coffee-time snack....

Joy Cookies
Soft, chocolaty cookies still warm from the oven are always a big hit. These coconut-chocolate-almond-topped shortbread cookies will remind you of Almond Joy candy bars....