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Pecan-Cinnamon Wafers

November/December 2010

Your rating: None Average: 4 (41 votes)

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. "
Pecan-Cinnamon Wafers

6 Reviews for Pecan-Cinnamon Wafers

09/30/2014
Anonymous
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

smell lovely baking
Comments
09/30/2014
Anonymous
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!

Comments
08/17/2012
Anonymous
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.

Comments
12/22/2011
Anonymous
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.

Healthier, so don't feel as guilty eating cookies.
Comments (1)

2 comments

Anonymous wrote 2 years 51 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.

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