Pecan-Cinnamon Wafers

  • Active Time 30m
  • Total Time 2h 15m

4 dozen cookies

These healthier pecan butter cookies are made with whole-wheat pastry flour and plenty of nuts.

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.

ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar, divided
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole-wheat pastry flour (see Note)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans
  • 1 1/2 teaspoons ground cinnamon
  • 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. Store in an airtight container in the freezer.

directions

Beat the butter, 1/2 cup granulated sugar and brown sugar in a mixing bowl with an electric mixer on medium-high until creamy. Add the egg and vanilla and beat well. Combine the flour, baking powder and salt in a medium bowl and add to the butter mixture. Beat on low speed until combined. Stir in the pecans.

Divide the dough in half and use lightly floured hands to shape each portion into a 6-inch round log. Wrap each log in wax paper and freeze until firm, at least 1 hour.

Preheat the oven to 350 degrees F.

Unwrap the dough and let stand at room temperature for 5 minutes. Combine the remaining 1/4 cup granulated sugar and cinnamon on a shallow plate. Roll the logs in the sugar mixture, then slice each into 24 (1/4-inch-thick) cookies. Place the cookies about 2 1/2 inches apart on ungreased baking sheets.

Bake, one batch at a time, until lightly browned, 10-12 minutes. Transfer to wire racks to cool.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10327

nutrition information per serving

63 calories; 4g total fat; 1g total saturated fat; 9mg cholesterol; 26mg sodium; 7g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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