Recipe by Anna Varvais
"These pecan cookies are sweetened with sugar replacements."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
* 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
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
These fun chocolate-frosted cookies look just like turtles!
See how to make chocolate chip cookies with some cinnamon snap.
This old-fashioned favorite is crispy and chewy with a candy-coated surprise.