Fruit sweet and sugar free - pecan butter cookies

3 dozen

Ingredients

Quantity Ingredient
4 cups Pecans
1½ cup Butter
½ cup Fruit sweetener
3 Egg whites
1 teaspoon Vanilla extract
2½ cup Whole wheat pastry flour

Directions

Preheat the oven to 350 degrees. Toast the pecans in the preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cool. Then process in a food processor, using the pulsing action until they are finely ground, do not over process or you will end up with a paste.

Cream the butter and sweetener. When light and fluffy, add the egg whites one at a time, beating well after each addition. Stir in the vanilla, then the flour and the finely chopped pecans. Cover the dough and refrigerat it for 20 minutes to make it easier to handle.

Preheat the oven to 350 degrees. Line baking pans with baking paper.

Using a #24 scoop (2 tablespoons) or a spoon, scoop out the dough and palce the balls 1 inch apart on the prepared baking pans. With lightly moistened fingers, flatten each cookie to a thickness of ⅓ inch. Bake until golden brown, for approximately 15-18 minutes. Let the cookies cool on the pans before removing.

Submitted By JANE KNOX On 11-10-94

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