Worried about having too many cookies? The beauty of refrigerator cookies is
you can slice and bake just the number of cookies you want.
- 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)
- In large bowl, beat all ingredients except pecans with electric mixer on medium
speed until well mixed.
- Stir in chopped pecans.
- Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into 12
x 2-inch log.
- Wrap in plastic wrap; refrigerate at least 2 hours until firm.
- Heat oven to 375 degrees 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.
- Bake for 8 to 10 minutes or until edges begin to brown.
- Cool for 1 minute; remove from cookie sheet to cooling rack.
Toast nuts in shallow pan in 350 degree F 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.
Storage Tip: Cookie dough can be frozen for
up to 9 months. To freeze refrigerator cookie dough, wrap rolls of dough in foil
or freezer-proof wrap.
Nutrition Information: 1 Serving (1 Cookie) Calories 70 (Calories from Fat
45), Total Fat 5g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 10mg; Sodium 25mg;
Total Carbohydrate 6g Dietary Fiber 0g, o Sugars 2g), Protein 0g
Exchanges: 1/2 Other Carbohydrate; 1 Fat
Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: