These healthier pecan butter cookies are made with whole-wheat pastry flour and plenty of nuts.
4 dozen cookies
2 1/4 hours (including 1 hour chilling time)
- 1/2cup unsalted butter
- 3/4cup granulated sugar, divided
- 1/4cup packed light brown sugar
- 1large egg
- 1teaspoon vanilla extract
- 1 1/4cups whole-wheat pastry flour
- 1teaspoon baking powder
- 1/4teaspoon salt
- 1cup finely chopped pecans
- 1 1/2teaspoons 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.
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in an airtight container in the freezer.
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.
Per serving (recipe makes 4 dozen cookies)
|Mono Saturated Fat||1g|