Pecan - Graham Cookies

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• 3/4 cup chopped pecans
• 1 1/4 cups whole wheat flour
• 1/2 cup rye flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 ounces unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 tablespoon unsulphured molasses
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°f toast the pecans on a baking sheet for about 5 minutes, or until fragrant. let cool. increase the heat to 375°f.
• 2 in a medium bowl, combine the whole wheat and rye flours with the baking powder, baking soda, cinnamon and salt.
• 3 in another bowl, cream the butter and sugar wirh an electric mixer on high speed. add the egg and beat until fluffy.
• 4 on low speed, beat in half of the dry ingredients until just combined. beat in the molasses, honey and vanilla, then the pecans and the remaining dry ingredients until just combined.
• 5 roll scant tablespoons of the dough into walnut-size balls and arrange them about 2 1/2 inches apart on 2 nonstick baking sheets.
• 6 with lightly moistened fingers, flatten the cookies to 2-inch rounds. bake for about 12 minutes, or until golden and lightly cracked on top.
• 7 let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool.