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Whole Wheat Pecan Shortbread Cookies

December 1, 2009

It’s time for holiday baking!  And that means, well, it’s time for holiday dieting!

Really.  The last 2 months of the year, well 3 months (if you throw in Halloween and October) are filled with indulgences and moments of weakness (just one more slice of pie…).  Include these healthier shortbreads in your baking packages to ease the holiday blow of refined sugars, enriched flours, and corn syrups galore.

Whole Wheat Pecan Shortbreads (18 cookies, adapted from Uprisings)
2.5 cups whole wheat pastry flour (no subs)
1 stick butter
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup honey, warmed
1 cup pecan meal

Cream butter.   Drizzle in warmed honey and incorporate vanilla.  Add salt.  Add pecan meal.  Incorporate flour in 3 batches.  Using your hands, roll the dough into small balls and place on a baking sheet.  Press down onto sheet using a fork, in a cross-hatched pattern.  Bake at 350* for 18 minutes until lightly browned.

Calories 170.2

Total Fat 9.0 g
Saturated Fat 3.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.3 g
Cholesterol 13.6 mg
Sodium 36.8 mg
Potassium 6.4 mg
Total Carbohydrate 21.5 g
Dietary Fiber 2.3 g
Sugars 7.7 g
Protein 2.2 g

2 Comments leave one →
  1. December 2, 2009 3:26 pm

    LOVE that this recipe uses whole wheat flour! Looks good!

  2. December 2, 2009 3:48 pm

    I love the pecan flour in these, they look fantastic! I need to get my hands on some whole wheat pastry flour!

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