Pecan Thins

These tiny cookies are delicious yet addictive with their subtle pecan flavor and irresistibly crunchy consistency.

Serving size

6 cookies

Makes

18 servings

Prep time: 10min
Cook time: 24min
Total: 34min

Ingredients

½ cup unsalted butter

⅓ cup brown sugar

⅓ cup coconut sugar (used Now® for nutrient analysis)

1 teaspoon vanilla extract

1 small egg

1½ cups white all-purpose flour

¼ teaspoon baking soda

¼ teaspoon baking powder

Pinch sea salt

½ cup pecans, chopped

Special Equipment

2 baking sheets lined with parchment

Foil or waxed paper to wrap dough

Nutrition Info

Makes: 18 servings  Serving size: 6 cookies

Calories

133

Fat

8 g

Saturated Fat

3 g

Trans Fat

<1 g

Cholesterol

24 mg

Carbohydrate

15 g

Sugar

6 g

Fiber

<1 g

Protein

2 g

Sodium

38 mg

Calcium

13 mg

Phosphorus

27 mg

Potassium

33 mg

Instructions

  1. Mix butter, brown sugar, and coconut sugar in a medium mixing bowl with a hand-mixer on medium-high speed for 1 minute.
  2. Add the vanilla and the egg. Mix for another minute at medium-high speed.
  3. Combine the dry ingredients (flour, baking soda, baking powder, and sea salt) in a small bowl. Whisk to incorporate the leavening and salt evenly.
  4. Add the dry ingredients to the butter mixture, about ⅓ cup at a time and mix with a wooden spoon until well incorporated. Continue until all the dry ingredients are well incorporated.
  5. Add the chopped pecans and mix to thoroughly distribute.
  6. Roll into a log (approximately 14 by 2 inches). Wrap in foil or wax paper. Chill for 3 to 4 hours in the freezer or refrigerate overnight.
  7. Preheat oven to 375°F.
  8. Slice cold dough into ⅛ inch thick cookies, using a knife rinsed in hot water.
  9. Space cookies 1 inch apart on 2 parchment-lined baking sheets.
  10. Bake approximately 12 minutes (they will turn slightly brown on the edges).
  11. Remove cookies and cool on a wire rack. Serve with tea or coffee.
Recipe Contributed by FamilyCook Productions

These cookies will remain crunchy and keep well for 2 weeks stored in an airtight container.