Crisp Pecan Cookies

recipe
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. 

Yield:

30 cookies (serving size: 1 cookie)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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

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.

Preheat oven to 350°.

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.

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.

Note:

September 2002
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