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
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Type of Dish
- Baked Goods, bars & cookies
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- November/December 2010