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
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 were horrible! After making them, we just threw them in the trash. This recipe was just a total disappointment.
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!
I went into these cookies thinking of the flavor of my chocolate chip cookies in which these are not. but, they are tasty! I added chocolate chips because, well, I love chocolate. good recipe!
* 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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