Pecan-Cinnamon Wafers

From EatingWell: November/December 2010

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

READER'S COMMENT:

"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. "

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4 Reviews for Pecan-Cinnamon Wafers

08/17/2012

Anonymous

Recommends this recipe

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.

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12/22/2011

Anonymous

Recommends this recipe

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.

Comments (1)

2 comments

Anonymous wrote 1 year 20 weeks ago

I just made this recipe

I just made this recipe again..2nd time..and realized what you meant about the stickiness. It was sticky, but I just sprinkled about 2 Tbsp. of flour on my counter and dropped all of the dough onto that. Then I gently rolled the dough around on the flour and formed it into a ball, cut the ball in half and then gently rolled each into a log. Wrap them and freeze for longer than 1 hour...overnight is perfect. I also sprayed the cookie sheets the first time I made these and had no problems in that area. You could use parchment paper instead, if you'd rather. Good luck if you make them again...that's a shame that you had to throw them out!!

11/28/2010

Anonymous

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.

Comments

11/25/2010

Anonymous

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!

Comments (1)

2 comments

sf5549 wrote 2 years 20 weeks ago

My husband and I loved these cookies. After my first batch of cookies stuck, I lined my baking sheets with parchment paper, and this worked great. I froze the dough overnight and then let it thaw a bit before cutting. Don't worry if the logs aren't perfectly shaped as the cookies look fine once they're cooked. I wouldn't use 1/4 cup sugar & 1 1/2 teaspoons of cinnamon to coat the logs as I ended up throwing a lot of that away. I plan to reduce that the next time I make the cookies.