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Pecan Sandies Splenda
Blend room temperature butter with splenda blend until just mixed. Add vanilla and almond extracts. Add sifted flour/salt. Add pecans. Combine dough into a ball. Flatten it and wrap in plastic. Refrigerate for at least 15 minutes. Roll out room temp dough to half inch thickness. Use Cookie cutter and place on ungreased sheet. Place in 350 degree oven for 20 to 25 minutes or until edges brown. Cool on racks.
CALORIES: 244.4 |
FAT: 17.5g |
PROTEIN: 2.7g |
CARBS: 19g |
FIBER: 1.2g