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Crisp Pecan Cookies

Yield 30 cookies (serving size: 1 cookie)
Bake a batch of these tasty pecan cookies for a sweet alternative to the more traditional holiday cookies, like chocolate chip, peanut butter, and sugar cookies. 


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup packed brown sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 3 tablespoons pecans, toasted and finely chopped
  • 1/3 cup powdered sugar, divided
  • Cooking spray

Nutrition Information

  • calories 69
  • caloriesfromfat 33 %
  • fat 2.5 g
  • satfat 1.2 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 0.6 g
  • carbohydrate 11.6 g
  • fiber 0.2 g
  • cholesterol 5 mg
  • iron 0.4 mg
  • sodium 50 mg
  • calcium 10 mg

How to Make It

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

  2. Combine brown sugar and butter in a bowl, and beat with a mixer at high speed until light and fluffy. Add the vanilla extract and egg white, and beat for 1 minute. Stir in the flour mixture and chopped pecans. Refrigerate the dough for 30 minutes.

  3. Preheat oven to 350°.

  4. Place 1/4 cup powdered sugar in a small bowl. With moist hands, shape dough into 30 (1/2-inch) balls. Roll balls in 1/4 cup powdered sugar. Place 2 inches apart on baking sheets coated with cooking spray. Place pans in freezer for 10 minutes.

  5. Bake at 350° for 12 minutes or until cookies are golden. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks. Using a fine sieve, sprinkle the remaining powdered sugar over the cookies.