Pecan Wafer Cookies

Worried about having too many cookies? The beauty of refrigerator cookies is you can slice and bake just the number of cookies you want.

  • Prep Time 45 min
  • Total Time 2 hr 45 min
  • Servings 48

Ingredients

1 3/4
cups Gold Medal™ all-purpose flour
3/4
cup butter or margarine, softened
1/4
cup powdered sugar
1/4
cup packed brown sugar
1/2
teaspoon vanilla
1/4
teaspoon baking powder
1
egg
1/2
cup finely chopped pecans, toasted
48
pecan halves (about 2/3 cup)

  • 1 In large bowl, beat all ingredients except pecans with electric mixer on medium speed until well mixed. Stir in chopped pecans.
  • 2 Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into 12x2-inch log. Wrap in plastic wrap; refrigerate at least 2 hours until firm.
  • 3 Heat oven to 375°F. Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart. Press 1 pecan half on each cookie.
  • 4 Bake 8 to 10 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Expert Tips

Toast nuts in shallow pan in 350ºF oven 6 to 10 minutes, stirring occasionally, until light brown.

Each time you slice a cookie, roll the roll of cookie dough a quarter turn to prevent flattening on one side.

Cookie dough can be frozen for up to 9 months. To freeze refrigerator cookie dough, wrap rolls of dough in foil or freezerproof wrap.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
25mg
25%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.