Recipe: Pecan-Chocolate Chip Sandies (using whole wheat flour, low sugar, double-baked)

PECAN-CHOCOLATE CHIP SANDIES

1 1/2 cups all-purpose flour
1/2 cup whole-wheat Hour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon or orange peel
1/3 cup chopped pecans
1/3 cup semisweet chocolate chips

Heat oven to 350 degrees F. Grease large cookie sheet.

In medium-size bowl combine flours, baking powder and salt; set aside.

In large bowl with electric mixer at high speed, beat butter, sugar, eggs, vanilla and lemon peel until light and fluffy. Reduce speed to low; beat in flour mixture until well blended; beat in pecans and chocolate chips just to combine.

Divide dough into 3 equal parts; shape each into 10 x 1 1/2-inch log. Place logs about 3 inches apart on prepared cookie sheet.

Bake 20 to 25 minutes until golden. Remove from oven; maintain oven heat at 350 degrees F. Cool logs on wire rack 10 minutes.

On cutting surface with sharp serrated knife, very carefully cut each log into 1/2-inch diagonal slices. Place slices, cut side down, on cookie sheet.

Bake 3 to 5 minutes on each side until lightly browned.

Makes about 3 dozen cookies

Per cookie: 80 calories, 1 gram protein, 4 grams fat, 10 grams carbohydrate.

From: Recipelink.com
Source: Redbook magazine, September 1985