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.
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 mg161.3%
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