Pecan Pie Cookies

These are not low cal but they are good. My BIL loves pecan pie so I made these for him. I tried them with less brown sugar and subbed Splenda but I don’t think they were sweet enough so I’ve put it back. 🙂

Pecan Pie Cookies
1 cup firmly packed brown sugar
2 tablespoons margarine, fat free, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons light margarine

Filling:
2/3 cup chopped pecans
1/2 cup packed brown sugar
1 teaspoon vanilla

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed. Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

Recipe Tip
These cookies can be made ahead and stored in the freezer up to 3 months. Place cookies in containers with tight-fitting lids, separating layers with waxed paper.

Yield: 24 cookies. Per cookie= 122 Calories; 3g Fat (23.4% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

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