Makes 22 cookies
4 ounces chopped pecans (about 1 cup) 4 ounces (1 stick) butter 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 1/4 cup sucralose granulated sweetener 1 1/2 teaspoons brewed coffee, cooled 1 cup white whole wheat flour, sifted 1 teaspoon ground cinnamon 2 teaspoons granulated sugar 22 pecan halves Dusting…
Makes 22 cookies
- 4 ounces chopped pecans (about 1 cup)
- 4 ounces (1 stick) butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup sucralose granulated sweetener
- 1 1/2 teaspoons brewed coffee, cooled
- 1 cup white whole wheat flour, sifted
- 1 teaspoon ground cinnamon
- 2 teaspoons granulated sugar
- 22 pecan halves
- Dusting of confectioners’ sugar (optional)
- Preheat the oven to 375°F.
- Grind the chopped pecans in a blender into a coarse meal. Set aside.
- Cream the butter blend. Beat in the vanilla, salt, and sucralose. Continue to beat for about 1 to 2 minutes until light and fluffy. Beat in the coffee.
- With the mixer on low speed, gradually add the flour and 1/2 teaspoon of the cinnamon scraping down the sides of the bowl as necessary and beating until smooth.
- Add the ground pecan meal and beat until incorporated.
- Chill the dough until it is firm enough to handle, about 20 minutes.
- Mix the remaining 1/2 teaspoon cinnamon and the granulated sugar. Shape the dough into 22 small balls and roll in the cinnamon sugar. Place the cookie balls on an ungreased cookie sheet and press a pecan half firmly into the top of each cookie, flattening it slightly.
- Bake until golden brown, about 20 minutes. Use a metal spatula to transfer the cookies to a rack to cool thoroughly. Dust with confectioners’ sugar just before serving, if desired.
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