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Whole Grain Mexican Wedding Cookies

1

cup

pecans, toasted and cooled to room temperature

1

cup

organic unsalted butter

1/2

cup

fine grain evaporated cane sugar, (I used Alter-Eco brand)

A, splash of vanilla extract

A, splash of bourbon

1 1/2

cups

whole wheat pastry four

1

cup

oat flour

1/2

teaspoon

fine grain sea salt

organic, powdered sugar for dusting

1

Preheat the oven to 325 degrees. Puree the pecans in a food processor

2

until they become a fine meal. You don't want to go so far that they

3

become a paste.

4

In a mixer beat the butter until it becomes creamy, add the sugar and

5

mix until everything is creamy and lighter in color. The vanilla and

6

bourbon go in next followed but the nut meal. Slowly add the flours and

7

salt and mix until a stiff dough is formed (it was warm out today, so

8

stiff might be a stretch). On a piece of plastic wrap pat the dough into

9

a disk 3/4-inch thick. Cover with another piece of plastic wrap and

10

chill in the freezer for 10-15 minutes. This makes for easy cookie stamping.

11

Use a 1-inch cookie cutter to shape the cookies and place them on a

12

lined baking sheet. Bake for 12 minutes or until the bottoms of the

13

cookies begin to brown ever so slightly. Dust with powdered sugar.

Servings: 18

Yield: 18 Servings

Nutrition Facts

Serving size: 1/18 of a recipe (0.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

64.18

Calories From Fat (60%)

38.23

% Daily Value

Total Fat 4.56g

7%

Saturated Fat 0.42g

2%

Cholesterol 0mg

0%

Sodium 0.73mg

<1%

Potassium 63.29mg

2%

Total Carbohydrates 5.55g

2%

Fiber 1.25g

5%

Sugar 0.41g

 

Protein 1.4g

3%