Whole Grain Pecan Cookies
|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|
In a mixer bowl beat together the butter or margarine, honey, and vanilla.
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.