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German Pecan Thins Recipe

At Christmastime, it's fun to dig out those special holiday recipes your family loves. My kids would really miss these drizzled, candy-topped cookies if they weren't part of my treat selection.

This recipe is:

Diabetic Friendly

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German Pecan Thins Recipe

Prep: 30 min. Bake: 10 min./batch

Yield: 72 Servings

30 10 40

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
1 cup crushed cornflakes
ICING:
1/3 cup water
1/4 cup light corn syrup
5 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 cup red and green milk chocolate M&M's

Directions

In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture. Stir in pecans and cornflakes.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. (Dough will spread during baking and cookies will be thin.) Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.
In a large saucepan, combine water and corn syrup; bring to a boil. Remove from the heat. Gradually add confectioners' sugar and vanilla. Drizzle over cookies; top with M&M's. Store in an airtight container. Yield: 6 dozen.

Nutritional Facts 1 cookie equals 123 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 88 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as German Pecan Thins in Country Woman Christmas Annual 2009, p68