Butter Pecan Cookies

Serves #
Makes 24 cookies; Net carbohydrates

Notes from the Chef

Every pastry chef will tell you that leftover crust makes a great cookie. With Diabetes it is no different. I started making a couple of cookies from the leftovers from my tart crusts. They are simple and simply amazing. One cookie led to another.

Ingredients

• ¾ cup toasted Pecans
• 2/3 cup all purpose flour
• 1/3 cup GRANULATED SUGAR SUBSTITUTE
• 1 pinch salt
• ½ tsp cinnamon
• ¼ tsp. cardamom (you can substitute ground ginger)
• ½ tsp. baking powder
• 4 tbsp. butter 1 large egg

Preparation

1. In a food processor with a steel blade pulse 1/2 cup of the pecans with all of the dry ingredients until very well combined and the nuts disappear into the mixture.
2. Add cold butter and pulse until butter is well distributed in the flour mixture.
3. Add the egg and pulse until mixture forms a ball on the blade. Remove the dough pat into a disc about 5-6’’.
4. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work.
5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
6. Roll out the dough to about ¼ inch thickness. Cut cookies out with a 2-21/2 inch cookie cutter (I use a small juice glass). Place the cookies on the cookie sheet. Gather up remaining dough and roll out to the1/4 inch thickness. Cut out more cookies. Continue until you have used up all the dough. This recipe should yield 23-25 cookies.
7. Chop the remaining pecans and sprinkle over each cookie. Lightly press the chopped pecans into the cookies, using the bottom of a glass.
8. Bake for 10-12 minutes. Cookies are done when they slide on the parchment paper.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.