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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. 

Recipe by Cooking Light September 2002

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Recipe Summary

Yield:
30 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

69 calories; calories from fat 33%; fat 2.5g; saturated fat 1.2g; mono fat 0.9g; poly fat 0.2g; protein 0.6g; carbohydrates 11.6g; fiber 0.2g; cholesterol 5mg; iron 0.4mg; sodium 50mg; calcium 10mg.
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