Chocolate-pecan thins
3
Points®
Total time: 32 min • Prep: 5 min • Cook: 12 min • Serves: 18 • Difficulty: Easy
As the cookies bake, they’ll spread out slightly so be sure to arrange each spoonful of dough about 1-inch apart from each other. Transfer the cookies from the pan immediately after baking to a wire rack to cool.
Ingredients
Unsalted pecan halves (raw or dry roasted, unsalted, no sugar added)
18 piece(s)
All-purpose flour
⅓ cup(s)
Unsweetened cocoa powder
¼ cup(s)
Baking powder
½ tsp
Sugar
½ cup(s)
Salted butter
2 Tbsp
Apple butter
2 Tbsp
Egg whites
1 large
Vanilla extract
1 tsp
Instructions
1
Preheat oven to 350°F. Place pecans on small baking sheet; bake until nuts begin to brown and are fragrant, about 5 minutes. Remove from oven; set aside.
2
In a medium mixing bowl, combine sugar and both types of butter; beat on medium speed with an electric mixer until light and fluffy. Add egg white and vanilla; beat until combined, scraping mixture off sides of bowl as needed.
3
In another medium bowl, whisk together flour, cocoa powder and baking powder. Add to butter mixture; beat to combine.
4
Drop dough by 1/2 tablespoonfuls, about 1 inch apart, onto 1 or 2 ungreased baking sheets; place 1 pecan half on top of each cookie. Bake for 12 minutes; remove from oven and allow to cool on pan for 5 minutes. Remove cookies with spatula to a wire rack to cool completely.
5
Serving size: 1 cookie
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