Pecan Shortbread Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 113.7
- Total Fat: 7.6 g
- Cholesterol: 13.6 mg
- Sodium: 36.6 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.5 g
- Protein: 1.1 g
View full nutritional breakdown of Pecan Shortbread Cookies calories by ingredient
Introduction
A light sugar-free pecan cookie... that can be made into different shapes... plain, powdered sugar or dipped in chocolate... for a great Christmas treat! A light sugar-free pecan cookie... that can be made into different shapes... plain, powdered sugar or dipped in chocolate... for a great Christmas treat!Number of Servings: 36
Ingredients
-
1 cup butter
1/2 cup splenda
1 tsp vanilla extract
2 cup flour
1 cup chopped pecans
1/2 cup powdered sugar or melted chocolate chips
Directions
Cream butter, sugar and vanilla with mixer until light and fluffy.
Add flour gradually until blended thoroughly.
Stir in chopped pecans.
Chill dough in refrigerator for 30 - 45 minutes, to make it easier to shape (but not required).
Place on parchment paper lined cookie sheets in 1 of 4 ways:
-- shape into small cookie balls
-- shape into small cookie balls & press fork down on top to flatten
-- shape into crescent shapes
-- shape into log shapes
Bake in 325 deg. oven (pre-heated) for 20 - 22 minutes.
Cool cookie trays on a cooling rack.
For variety:
-- leave some cookies plain.
-- roll some cookies in powdered sugar.
-- melt chocolate chips in microwave (30 seconds on low power) and dip edge of cookie(s) into melted chocolate and let sit on cookie sheet until chocolate hardens.
These are great for cookie exchanges, because you can make them look like 4 different recipes. :)
Very yummy and you'll never even realize the difference by using splenda.
Number of Servings: 36
Recipe submitted by SparkPeople user DSCOTT525.
Add flour gradually until blended thoroughly.
Stir in chopped pecans.
Chill dough in refrigerator for 30 - 45 minutes, to make it easier to shape (but not required).
Place on parchment paper lined cookie sheets in 1 of 4 ways:
-- shape into small cookie balls
-- shape into small cookie balls & press fork down on top to flatten
-- shape into crescent shapes
-- shape into log shapes
Bake in 325 deg. oven (pre-heated) for 20 - 22 minutes.
Cool cookie trays on a cooling rack.
For variety:
-- leave some cookies plain.
-- roll some cookies in powdered sugar.
-- melt chocolate chips in microwave (30 seconds on low power) and dip edge of cookie(s) into melted chocolate and let sit on cookie sheet until chocolate hardens.
These are great for cookie exchanges, because you can make them look like 4 different recipes. :)
Very yummy and you'll never even realize the difference by using splenda.
Number of Servings: 36
Recipe submitted by SparkPeople user DSCOTT525.
Member Ratings For This Recipe
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CAL2806
