CHOCOLATE PECAN COOKIES
Makes 20-30 cookies
Net carbohydrates 3g. per cookie
¾ c. flour
½ cup toasted PECANS
2 Tbsp. unsweetened ‘SPECIAL DARK” cocoa powder
1/2 tsp. instant espresso powder
1/3 c. GRANULATED SUGAR SUBSTITUTE
1 pinch salt
½ tsp cinnamon
1/2 tsp. baking powder
4 tbsp. butter or margarine
1 large egg
1/2 tsp. pure vanilla extract
1-2 tbsp. iced water (possible)
HOW I PREPARE THIS RECIPE
Preheat oven to 350
In the bowl of a food processor pulse the dry ingredients to mix. Cut butter into 8 pieces to distribute in dry ingredients. Pulse until coarse pea sized bits are formed. Add egg and vanilla and continue to pulse until the dough forms a ball that revolves on the blade (possible you may sometimes have to add 1-2 tbsp iced water to make this work. Depends on the moisture of the air and the nuts)
Remove dough, pat out to a disk and wrap in plastic wrap and refrigerate for 35-45 minutes. Roll out on flowered surface to about (do the best you can) a 10 X 14 inch rectangle or about 1/4 inch thick. Count on the dough cracking. Not to worry just piece it together and re-roll until you use up all the dough Using a lightly floured 2 or 3 inch round cookie cutter cut out cookies. GENTLY place on parchment or silicone lined baking sheet. Dust with a mixture of ½ cocoa powder and ½ granulated sugar substitute.
You can lightly press extra chopped toasted nuts into the cookie.
If you hate pecans, use walnuts, almonds, or hazelnuts instead. All work well.
Bake at 350 for 9-11 minutes. Cool on a rack When completely cool place in an air tight container for up to 3 days.