Publisher Photo
Publisher Photo
Around our house, we especially enjoy these slightly sweet nutty cookies for a midday snack. But my family also likes them for a nice breakfast treat.
MAKES:
45 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
45 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1-1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons quick-cooking oats
  • 1/2 cup butter, cubed
  • 3/4 cup finely chopped pecans
  • 1/2 cup packed brown sugar
  • 1/4 to 1/2 cup fat-free milk

Directions

In a large bowl, combine flours and baking powder; stir in oats. Cut butter into pieces; cut into flour mixture until well mixed. Add pecans and sugar; mix well. Stir in enough milk with a fork to form a stiff paste.
Turn onto a floured surface; knead lightly until smooth. Roll out on a floured surface to 1/4-in. to 1/8-in. thickness. Cut with 1-1/2-in round cookie cutter.
Place on baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until lightly browned. Cool on wire racks. Yield: about 7-1/2 dozen.
Originally published as Pecan Cookies in Country Woman November/December 1997, p36

Nutritional Facts

2 each: 60 calories, 3g fat (0 saturated fat), 0 cholesterol, 36mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1-1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons quick-cooking oats
  • 1/2 cup butter, cubed
  • 3/4 cup finely chopped pecans
  • 1/2 cup packed brown sugar
  • 1/4 to 1/2 cup fat-free milk
  1. In a large bowl, combine flours and baking powder; stir in oats. Cut butter into pieces; cut into flour mixture until well mixed. Add pecans and sugar; mix well. Stir in enough milk with a fork to form a stiff paste.
  2. Turn onto a floured surface; knead lightly until smooth. Roll out on a floured surface to 1/4-in. to 1/8-in. thickness. Cut with 1-1/2-in round cookie cutter.
  3. Place on baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until lightly browned. Cool on wire racks. Yield: about 7-1/2 dozen.
Originally published as Pecan Cookies in Country Woman November/December 1997, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPecan Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review