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Whole Grain Pecan Cookies Recipe
|Butter||1 Cup (16 tbs), softened|
|Honey||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1 3⁄4 Cup (28 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs), toasted|
|Pecans||1 1⁄2 Cup (24 tbs), finley chopped|
Serving size: Complete recipe
Calories 4423 Calories from Fat 2861
% Daily Value*
Total Fat 333 g511.8%
Saturated Fat 129.3 g646.6%
Trans Fat 0 g
Cholesterol 483.8 mg
Sodium 49.9 mg2.1%
Total Carbohydrates 347 g115.7%
Dietary Fiber 54.4 g217.4%
Sugars 133.3 g
Protein 65 g129.4%
Vitamin A 115.1% Vitamin C 4.8%
Calcium 30% Iron 100.2%
*Based on a 2000 Calorie diet
Beat in the whole wheat flour and wheat germ.
Stir in the nuts.
Divide dough into thirds.
Place each portion between two pieces of waxed paper; roll to 3/8 inch thickness.
Lay dough flat on baking sheets in freezer for 10 minutes.
Working with one portion of dough at a time, remove waxed paper.
Cut dough into desired shapes with 2 inch cookie cutters.
Transfer cutouts to a well greased cookie sheet.
Repeat with remaining dough.
Reroll, freeze, and cut out dough scraps.
Bake in a 325Â° oven about 10 minutes or till brown.
Cool for 1 minute.
Transfer to a wire rack.