Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.
YIELD
48 servingsPREP
15 minCOOK
45 minREADY
2⅓ hrsIngredients
Directions
Beat butter, canola oil, ½ cup sugar and brown sugar in a mixing bowl with an electric mixer on medium-high until creamy.
Add egg and vanilla and beat well.
Combine flour, baking powder and salt in a medium bowl and add to the butter mixture.
Beat on low speed until combined. Stir in pecans.
Divide the dough in half and use lightly floured hands to shape each portion into a 6-inch round log.
Wrap each log in wax paper and freeze until firm, at least 1 hour or overnight
Preheat oven to 350°F.
Unwrap the dough and let stand at room temperature for about 6 minutes.
Combine the remaining ¼ cup sugar and cinnamon on a shallow plate.
Roll the logs in the sugar mixture, then slice each into 24 (¼ inch-thick) cookies.
Arrange the cookies about 2¼ inches apart on ungreased baking sheets.
Bake, one batch at a time, until lightly browned, about 11 minutes.
Transfer to wire racks to cool completely.
Store in an air-tight container or freeze them.
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