Pecan Butter Cookies
Ingredients:
1¼ cup whole wheat pastry flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter
¾ cup sugar, divided
¼ cup light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla
1 cup finely chopped pecans, toasted
1½ teaspoons cinnamon
Directions:
1. Combine flour, baking powder and salt. Set aside.
2. Cream butter, ½ cup sugar and brown sugar until light and fluffy. Add egg and vanilla. Add flour mixture and beat on low speed until combined. Stir in pecans.
3. Divide dough in half. Using lightly floured hands, shape each into a 6-inch long log. Wrap each log in wax paper and freeze until firm, at least 1 hour.
4. Preheat oven to to 350°F.
5. Unwrap dough and let stand at room temperature for 5 minutes. Combine the remaining ¼ cup sugar and cinnamon on a shallow plate. Roll logs in the sugar mixture. Slice each log into 24 pieces, about ¼-inch thick. Place cookies about 2 inches apart on a cookie sheet lined with parchment paper.
6. Bake for 10 to 12 minutes or until lightly browned. Transfer to a wire rack to cool.
Makes 48 cookies.
Makes 48 cookies.
