Hojarascas/Polvorones/Mexican Wedding Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 54
Ingredients
6 oz pecan halves toasted2 C all purpose flour1 1/4 C ground flax seeds (from 1 C Whole)1 tsp salt1 1/2 tsp ground cinnamon (mexican)1 Stick butter - unsalted1 C splenda (sucralose)2 tsp pure vanilla extract1 C splenda (sucralose) FOR DUSTING1 tsp cinnamon
pre heat oven to 350 degrees F
1. toast pecans on cookie sheet 8-10 mins
2. lower oven to 325. Cool pecans then pulse to grind in processor. Transfer to large mixing bowl add flour, ground flax seeds, salt, and cinnamon. Mix
3. With elec mixer beat to cream butter $ 1C splenda. Add vanilla and mix
4. Pour into mixing bowl with flour mix. Combine to form dough. Using 1 Tbl of dough per cookie roll into small balls
5. Place on ungreased cookie sheet 4 across 4 rows. Bake for 18-20 mins. Can bake 2 sheets at a time one on each rack rotate and flip trays at 9-10 mins to bake evenly
6. Let cool 2 mins. Lift with spatula (gently) onto 1C splenda with 1 tsp (more to taste) cinnamon mix. Fully cover to dust. Lift with spatula gently shake off excess splenda mix and place on tray to cool completely. Do not stack until completely cooled. Store in airtight container for up to 2 weeks.
Serving Size: makes 54 shortbread cookies
Number of Servings: 54
Recipe submitted by SparkPeople user ND2BHLTHY.
1. toast pecans on cookie sheet 8-10 mins
2. lower oven to 325. Cool pecans then pulse to grind in processor. Transfer to large mixing bowl add flour, ground flax seeds, salt, and cinnamon. Mix
3. With elec mixer beat to cream butter $ 1C splenda. Add vanilla and mix
4. Pour into mixing bowl with flour mix. Combine to form dough. Using 1 Tbl of dough per cookie roll into small balls
5. Place on ungreased cookie sheet 4 across 4 rows. Bake for 18-20 mins. Can bake 2 sheets at a time one on each rack rotate and flip trays at 9-10 mins to bake evenly
6. Let cool 2 mins. Lift with spatula (gently) onto 1C splenda with 1 tsp (more to taste) cinnamon mix. Fully cover to dust. Lift with spatula gently shake off excess splenda mix and place on tray to cool completely. Do not stack until completely cooled. Store in airtight container for up to 2 weeks.
Serving Size: makes 54 shortbread cookies
Number of Servings: 54
Recipe submitted by SparkPeople user ND2BHLTHY.
Nutritional Info Amount Per Serving
- Calories: 66.1
- Total Fat: 4.8 g
- Cholesterol: 4.6 mg
- Sodium: 44.2 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.1 g
- Protein: 1.2 g
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