Publisher Photo
Publisher Photo
Years ago, I was eager to enter a recipe contest I'd read about," relates June Russell of Green Cove Springs, Florida. "I went to my pantry and threw together these nutty cookies. Although they didn't win, they've been a hit with my family and friends ever since!"
Recommended: Top 10 Cheese Balls
MAKES:
27 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
27 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup graham cracker crumbs
  • 1 cup ground pecans
  • 54 to 60 pecan halves

Directions

In a mixing bowl, cream shortening and sugar. Add egg and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture. Stir in cracker crumbs and ground pecans; mix well.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Place a pecan half in the center of each cookie; press down lightly. Bake at 350° for 9-11 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 4-1/2 dozen.
Originally published as Pecan Grahams in Quick Cooking May/June 1999, p40

Nutritional Facts

2 each: 134 calories, 8g fat (1g saturated fat), 8mg cholesterol, 75mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup graham cracker crumbs
  • 1 cup ground pecans
  • 54 to 60 pecan halves
  1. In a mixing bowl, cream shortening and sugar. Add egg and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture. Stir in cracker crumbs and ground pecans; mix well.
  2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Place a pecan half in the center of each cookie; press down lightly. Bake at 350° for 9-11 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 4-1/2 dozen.
Originally published as Pecan Grahams in Quick Cooking May/June 1999, p40

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