Pecan Crisps

Hungry for something delicious, but don't want to blow your diet?
Try these awesome treats! (As found in Eat Carbs, Lose Weight by Denise Austin).

Pecan Crisps

Prep: 20 min      Cook: 12 min

3/4 cup whole pecans
1 1/2 cups whole-grain pastry flour
1/4 cup cornstarch
1/4 teaspoon salt
1 1/4 cups confectioners' sugar, divided
5 tablespoons butter
2 tablespoons safflower or light olive oil
2 tablespoons reduced-fat sour cream
2 teaspoons vanilla extract


Preheat oven to 350 degrees.

Place the pecans on paper towels. Microwave on high for 1 1/2-2 minutes, or until heated and fragrant. Place in a food processor while still warm and process with pulses just until finely chopped. (Some small pieces may remain.) Add the flour, cornstarch, and salt and process with pulses until combined. Scrape out onto a sheet of waxed paper. Do not wipe out the bowl.

Add 3/4 cup confectioners' sugar to the food processor. Cut the butter into 1/2" pieces and scatter over the sugar. Process until the butter is cut into small pieces. Add the oil, sour cream,  and vanilla and process for 1 minute, or until creamy. Add the dry ingredients and pulse just until combined, scraping down the side of the processor bowl as needed.

Using a rounded measuring teaspoonful of dough for each cookie, roll 3/4" balls and place on a baking sheet 1" apart. Bake for 10 to 12 minutes, or until golden on the bottom. Remove from the pans to a sheet of waxed paper. While the cookies are still warm, spoon the remaining 1/2 cup confectioners' sugar into a sieve and sprinkle evenly over the tops of the cookies. Let cool and store airtight for up to 1 week or freeze for up to 1 month.

Makes about 36 cookies.

Per cookie:
63 calories
6 grams carbohydrate
1 gram protein
4 grams total fat
5 mg cholesterol
6 grams dietary fiber
0 mg sodium