½ cup unsalted butter
¾ cup granulated sugar, divided
¼ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cup whole-wheat pastry flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup finely chopped pecans
1 ½ teaspoons ground cinnamon
Beat butter, ½ cup granulated sugar and brown sugar in a mixing bowl with an electric mixer on medium-high until creamy. Add egg and vanilla and beat well. Combine flour, baking powder and salt in a medium bowl and add the butter to the mixture. Beat on low speed until combined. Stir in pecans.
Divide the dough in half and use lightly floured hands to shape each portion into a 6-inch round log. Wrap each log in wax paper and freeze until firm, at least one hour.
Preheat oven to 350 degrees.
Unwrap the dough and let stand at room temperature for 5 minutes. Bomine the remaining ¼ cup granulated sugar and cinnamon on a shallow plate. Roll the logs in the sugar mixture, then slice each into 24 cookies (about ¼ inch thick). Place the cookies about 2 ½ inches apart on ungreased baking sheets.
Bake, one batch at a time, until lightly browned, 10-12 minutes and transfer to wire racks to cool.
Source: Eating Well Magazine http://www.eatingwell.com/recipes/pecan_cinnamon_wafers.html
Notes for blog: we had a hard time finding whole-wheat pastry flour and tried it with regular whole-wheat flour. The cookies still tasted great (how could they not sprinkled with cinnamon & sugar??), but they didn’t have the same look as the eatingwell photo. I think the flour had a lot to do with that.
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.
