Butter Pecan Cookies
These butter pecan cookies use reduced fat bisquick and contain pecans, pitted dates and fruit sweetened jam.
3 cups reduced fat biscuit mix
1/3 cup pecan pieces
1 cup pitted dates
2 egg whites
1/3 cup warm water
2 teaspoons vanilla
1/2 cup butter
Fruit sweetened jam
Pecan halves (optional)
Preheat oven to 350 degrees.
Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in the pecans. Set aside.
Use blender or food processor to puree dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended.
On an ungreased cookie sheet, form dough into cookies 1/4-inch thickness by 2-inch diameter. Press a thumb print into the middle of each. Decorate each cookie with 1/4-teaspoon of jam and/or a pecan half.
Bake at 350-degrees for seven to ten minutes until touches of light brown can be seen.
Recipe makes 3-dozen cookies.
Diabetic Exchange: 1 fruit, 2-1/2 fat