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Pecan-Cinnamon Wafers
Pecan-Cinnamon Wafers
7 Reviews
From: EatingWell Magazine, November/December 2010
These healthier pecan butter cookies are made with whole-wheat pastry flour and plenty of nuts.
- By: Debbie Limas EatingWell Recipe Contributor
Ingredients 48 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup unsalted butter
- ¾ cup granulated sugar, divided
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups whole-wheat pastry flour (see Note)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup finely chopped pecans
- 1½ teaspoons ground cinnamon
Preparation
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Active
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Ready In
- Beat butter, ½ 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 ¼ cup granulated sugar and cinnamon on a shallow plate. Roll the logs in the sugar mixture, then slice each into 24 ( ¼-inch-thick) cookies. Place the cookies about 2½ 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.
- 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.
- Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
- Serving size: 1 cookie
- Per serving: 63 calories; 4 g fat(1 g sat); 1 g fiber; 7 g carbohydrates; 1 g protein; 1 mcg folate; 9 mg cholesterol; 4 g sugars; 4 g added sugars; 66 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 26 mg sodium; 13 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate, 1fat
Reviews 7
March 30, 2017
By: JR Schmit
I have made these cookies many times. And we all love them. Never have had a big problem with sticky dough. Use a little flour if necessary. I do use parchment paper on cookie sheets but they don't stick to that either. I use organic sugar and flour making it a little bit healthier
September 30, 2014
By: EatingWell User
HUGE disappointment!
I carefully left the logs in the freezer well over 4 hours. Followed recipe exactly, but for doubling to make 4 logs/8 dozen cookies for student group at the university.
I will not ever make these again, regardless how wonderful the house smells as they are baking because working with the dough - and as little as I needed to work with it, since they are slice-and-bake - is just a horrid sloppy, sticky mess. I even dusted my hands with flour in order to try to fight that.
a BIG shame
Pros: smell lovely baking
Cons: sticky, gooey mess
September 30, 2014
By: EatingWell User
Smell good, but what a huge sticky mess!
Making a double batch for student group at the university. Granted, 20-year-old aren't necessarily expected to have a highly-developed palate, but I thought these sounded like they'd be a really nice flavor, and with the slice-and-bake aspect, thought it'd be a quick-and-easy for the chef as well. Wow! I have to wipe my hands constantly - and I am even using a bit of flour dusting. This is just too yucky for me. I hope they are liked -- they do smell lovely baking! -- but I will never-ever-ever be making them again!
Cons: sticky, gooey
August 17, 2012
By: EatingWell User
Good, healthier, cookie
Made these cookies last night after leaving the dough in the freezer over night. I halved the recipe because it just seemed like way too many cookies for me also used almonds instead (personal preference). Other than that made as written and they were super easy and very good.
December 22, 2011
By: EatingWell User
Easy and Tasty!
Made one batch and had no problems...left dough in freezer overnight. About to make another today...good recipe and very easy.
Pros: Healthier, so don't feel as guilty eating cookies.
Cons: None
November 27, 2010
By: EatingWell User
I made these cookies, because they were low calorie and made with healthy ingredients. They are a thin, crisp refrigerator type cookie. I really liked the flavor and the crunchy texture. I would make these again.
November 25, 2010
By: EatingWell User
Any tricks on this recipe? I tried it tonight but didn't have much luck. The dough was so sticky and hard to work with. I let the logs sit for well over an hour in the freezer but when it came to cutting the cookies everything just squeezed together. For one batch I tried to flatten the cookies out again; the second batch I rolled the dough into balls, rolled in the sugar/cinnamon mixture then placed the balls on the baking sheet. Both batches came out with the cookies stuck to the sheet. I ended up having to trash everything and soak the pans to get off the cookies. I'm still learning the tricks to baking so any hints/tips would be appreciated!
