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Pecan-Cinnamon Wafers

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  2 Hours 15 Minutes
  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.
RECIPE 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.
Pecan-Cinnamon Wafers Recipe at Cooking.com
DIRECTIONS
Beat butter, 1/2 cup granulated sugar and brown sugar in a mixing bowl with an electric mixer on medium-high until creamy. Add egg and vanilla and beat well. Combine flour, baking powder and salt in a medium bowl and add to the butter mixture. Beat on low speed until combined. Stir in 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 oven to 350°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 to 12 minutes. Transfer to wire racks to cool.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2010
Nutrition Facts per Serving
Yield:   4 dozen cookies
Calories: 63
Fat. Total: 4g
Protein: 1g
Carbohydrates, Total: 7g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 9mg
Sodium: 26mg
% Cal. from Fat: 57%
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