Toasted Nut Cookies
Yield
8 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| ½ | cup |
brown sugar
|
*
|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | cup |
hazelnuts (filberts)
|
|
| ¼ | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 118 | ml |
brown sugar
|
*
|
| 45 | ml |
butter, unsalted
|
|
| 5 | ml |
vanilla extract
|
|
| 79 | ml |
all-purpose flour
|
|
| 59 | ml |
hazelnuts (filberts)
|
|
| 59 | ml |
pecans
|
|
Directions
Preheat oven to 400℉ (200℃).
Mix egg in food processor.
Add sugar, butter and vanilla.
Process together for a few seconds.
Add flour. Blend well.
Add hazelnuts and pecans.
Process until nuts are coarsely chopped.
Drop batter by teaspoonfuls onto buttered baking sheet. (don't crowd, batter will spread.)
Bake 3 to 4 minutes until crispy.
Great with ice cream.
