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Pecan Crisps

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Submitted by ryan1006

YIELD

66 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

2 473
CUPS ML PECAN HALVES
2 ½ 591
CUPS ML ALL-PURPOSE FLOUR
ll-purpose
1 237
CUP ML BUTTER
or margarine
¾ 177
CUP ML BROWN SUGAR
lightly packed *
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML BAKING POWDER

Directions

  1. Finely chop ½ cup pecans; reserve remaining pecan halves Into large bowl, measure chopped pecans and remaining ingredients. Knead until mixture holds together.
  2. Preheat oven to 350℉ (180℃). Between 2 sheets of waxed paper, roll half of dough ¼ inch thick. With 2” flower-shaped cookie cutter, cut dough into rounds. Place rounds, 1” apart, ungreased cookie sheet; press a reserved pecan half into each.
  3. Bake cookies 10 minutes or until lightly browned. Cool cookies slightly on cookie sheet; carefully remove to wire rack to cool completely. Repeat with remaining dough, trimmings, and pecans. Store cookies in tightly covered containers.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 64 73% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 20mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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