From EatingWell: November/December 2010
These healthier pecan butter cookies are made with whole-wheat pastry flour and plenty of nuts.
- 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
- 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.
Tips & Notes
- 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.
Per cookie: 63 calories; 4 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 7 g carbohydrates; 4 g added sugars; 1 g protein; 1 g fiber; 26 mg sodium; 13 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 carbohydrate (other), 1 fat
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- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- Type of Dish
- Baked Goods, bars & cookies
- November/December 2010