Pecan-Cinnamon Wafers

Name: Pecan-Cinnamon Wafers
Total time: 2 h 15 min
Ingredients: ½ cup unsalted butter; ¾ cup granulated sugar, divided; ¼ cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 ¼ cups whole-wheat pastry flour (see Note); 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup finely chopped pecans; 1 ½ teaspoons ground cinnamon

Rating: 3.57 stars

7 Ratings
7 Reviews

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

Debbie Limas

Source: EatingWell Magazine, November/December 2010

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Recipe Summary

total:

2 hrs 15 mins

Servings:

Nutrition Profile:

Low Carbohydrate

Nutrition Info

Directions

Step 1

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.

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Step 2

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.
Step 3

Preheat oven to 350 degrees F.
Step 4

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.
Step 5

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

Tips

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.

Nutrition Facts

Serving Size: 1 cookie

Per Serving:

63 calories; protein 0.7g 1% DV; carbohydrates 7g 2% DV; exchange other carbs 0.5; dietary fiber 0.6g 2% DV; sugars 4.4g; fat 3.7g 6% DV; saturated fat 1.4g 7% DV; cholesterol 9mg 3% DV; vitamin a iu 66.3IU 1% DV; vitamin cmg; folate 1.1mcg; calcium 6.6mg 1% DV; iron 0.1mg 1% DV; magnesium 3.1mg 1% DV; potassium 13.4mg; sodium 25.7mg 1% DV; thiaminmg 2% DV; added sugar 4g.

Exchanges:

1/2 other carbohydrate, 1fat

Reviews (7)

Read More Reviews

7 Ratings

5 star values: 3
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 2

Reviews: Most Helpful

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EatingWell User

08/17/2012

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. Read More

EatingWell User

10/29/2011

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. Read More

JR Schmit

03/31/2017

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 Read More

EatingWell User

09/30/2014

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 Read More

EatingWell User

10/29/2011

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! Read More

EatingWell User

12/22/2011

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 Read More

EatingWell User

09/30/2014

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 Read More