Pecan Cookies

These were my baking treat yesterday, and heavens, what a treat they are! The recipe started out as pecan sandies, but I took out a cup of oil and used applesauce instead, plus I reduced the sugar and used whole wheat flour of course, so they really aren’t much like traditional sandies. This isn’t necessarily a bad thing. Just take that reference out of your head now. These are a wonderful, chewy, not too rich, nutty and sweet cookie. You’ll love them. This makes a bunch, so halve the recipe, or give lots away. Everyone will love you.

Pecan Cookies
Adapted from Allrecipes

1 cup butter, softened
1 cup applesauce
1/2 cup brown sugar
1 cup confectioners sugar
2 eggs
1 Tbs vanilla extract
4 cups whole wheat flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 1/2 cups very finely chopped pecans (I blitz in the food pro)
1/2 cup halved pecans for top

In a large bowl, cream together the butter and sugars. Add the applesauce and mix well, scraping down the sides of the bowl once or twice. Beat in the eggs one at a time, then add in the vanilla. In a separate bowl, sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour. When ready, preheat the oven to 375 degrees. Use small cookie scoop or roll dough into 1 inch balls. Press a half piece of pecan in the middle of each cookie. The cookies don’t spread much while baking, so you can place them fairly close together. Bake for 10 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks. Once cool, store in an airtight container for 2-3 days.



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