EatingWell_Cookies_PDF_Cookbook

Pecan-Cinnamon Wafers Recipe by Debbie Limas, North Andover, MA Makes: 4 dozen cookies Active time: 30 minutes Total: 21/4 hours (including 1 hour chilling time) To make ahead: 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. Heart Health Diabetes Weight Loss Gluten Free 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 11/4 cups whole-wheat pastry flour (see Tip) 1 teaspoon baking powder 1/4 teaspoon salt 1 cup finely chopped pecans 11/2 teaspoons ground cinnamon 1. 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. 2. 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. 3. Preheat oven to 350°F.

4. 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 21/2 inches apart on ungreased baking sheets. 5. Bake, one batch at a time, until lightly browned, 10 to 12 minutes. Transfer to wire racks to cool. Per cookie: 63 calories; 4 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 7 g carbohydrate; 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