Cream Cheese Pecan Cookies
Cream Cheese Pecan Cookies recipe
Yield
24 servingsPrep
15 minCook
10 minReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
cream cheese
softened |
|
| 2 | teaspoons |
fructose
granulated |
|
| 1 | teaspoon |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
water
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
|
*
|
| 59 | ml |
cream cheese
softened |
|
| 1E+1 | ml |
fructose
granulated |
|
| 5 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 15 | ml |
water
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | dash |
salt
|
*
|
Directions
Cream together shortening, cream cheese, fructose and sugar replacement.
Add egg and water, beating well.
Sift together flour, baking powder and salt, and add to creamed mixture.
Mix until thoroughly blended.
Shape into a roll, 1½ inches in diameter.
Refrigerate at least 2 hours or overnight.
Cut into thin slices and place on ungreased cookie sheets.
Bake at 350℉ (180℃) F for 8 to 10 minutes.
