Recipe by Anna Varvais
"These pecan cookies are sweetened with sugar replacements."
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1 1/4 cups
butter or margarine
brown sugar replacement (e.g. Sugar Twin)
egg, lightly beaten
These were horrible! After making them, we just threw them in the trash. This recipe was just a total disappointment.
My husband and I thought these were awesome! Very close to my mom's regular "refrigerator" cookies. I took the dough and rolled it, and refrigerated it before cooking. Used Splenda Brown sugar.
These cookies were the best! I put all the dry ingredients in a large bowl and mixed well. I used splenda brown as well as white sugar replacements. Then I cut the butter in with a pastry knife. I then added a 1/3C egg whites only and the vanilla, then blended with a spoonula until everything was moist then stirred in the chopped nuts. Used my cookie scoop to make sure the cookies all came out the same then flattened them with a fork chilled in ice water. Next time I make these I am going to try and double the recipe as I can't seem to keep up with the demand for them.
My husband and I loved these. Wish they were fewer calories. Neighbors thought they were good, but not great.
I made these with my few pecans that i had left ... worried that it would be a waste of precious, rare pecans, ( not a plentiful crop and very expensive in SC this year ) ... I forged on! So glad I did! These cookies are so good and so easy too!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 66
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