Pecan Crisps
Yield
66 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pecan halves
|
|
| 2 ½ | cups |
all-purpose flour
ll-purpose |
|
| 1 | cup |
butter
or margarine |
|
| ¾ | cup |
brown sugar
lightly packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pecan halves
|
|
| 591 | ml |
all-purpose flour
ll-purpose |
|
| 237 | ml |
butter
or margarine |
|
| 177 | ml |
brown sugar
lightly packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
baking powder
|
|
Directions
- Finely chop ½ cup pecans; reserve remaining pecan halves Into large bowl, measure chopped pecans and remaining ingredients. Knead until mixture holds together.
- 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.
- 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.
