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Pecan Wafers

Pecan Wafers

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



  1. In large bowl, beat all ingredients except pecans with electric mixer on medium speed until well mixed.
  2. Stir in chopped pecans.
  3. Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into 12 x 2-inch log.
  4. Wrap in plastic wrap; refrigerate at least 2 hours until firm.
  5. Heat oven to 375 degrees F.
  6. Cut dough into 1/4-inch slices with sharp knife.
  7. On ungreased cookie sheet, place slices 1 inch apart.
  8. Press 1 pecan half on each cookie.
  9. Bake for 8 to 10 minutes or until edges begin to brown.
  10. 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: Betty Crocker.


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