Cinnamon Pecan Icebox Cookies Recipe

Easy Low Carb Pecan Cookies Step Away From The …

WEBDec 28, 2021 · Instructions. Preheat the oven to 350F. Grind the pecans as finely as possible using a food processor. Break the egg into a bowl and …

1. Preheat the oven to 350F.
2. Grind the pecans as finely as possible using a food processor.
3. Break the egg into a bowl and whisk until lightly beaten. Add the pecans and sweetener, then mix well.
4. Divide the mixture into 12, then place each portion onto a baking tray lined with a silicone mat.

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Low Carb Keto Cinnamon Pecan Cookies

WEBDec 9, 2019 · Preheat oven to 325. Melt the butter in the microwave. Mix the almond flour, baking powder, cinnamon, monk fruit sweetener, and …

Rating: 5/5(4)
1. Preheat oven to 325.
2. Melt the butter in the microwave.
3. Mix the almond flour, baking powder, cinnamon, monk fruit sweetener, and salt together in a bowl. Stir till they are well incorporated.
4. In a separate bowl, mix the melted butter, egg, and vanilla extract together.

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Cinnamon Pecan Icebox Cookies {Leftovers Club}

WEBJul 11, 2019 · Add sugars and beat until well mixed. Add egg and vanilla and beat well. Mix flour, baking powder, and salt. Gradually add flour …

Rating: 5/5(1)
1. Using a stand mixer or hand mixer, beat butter until creamy.
2. Add sugars and beat until well mixed.
3. Add egg and vanilla and beat well.
4. Mix flour, baking powder, and salt.

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Cinnamon Icebox Cookies EatingWell

WEBSep 19, 2023 · Beat until smooth. With the mixer on low speed, gradually add the remaining flour mixture and cinnamon, mixing until just …

1. Whisk together all-purpose flour, whole-wheat flour, baking powder, and salt in a medium bowl.
2. Beat 1/2 cup butter and granulated sugar in a large mixing bowl with an electric mixer on high speed until light and fluffy. Add 1 egg and 1 teaspoon vanilla. Beat until smooth. With the mixer on low speed, gradually add 1½ cups of the flour mixture, beating just until combined. Place the dough on a sheet of plastic wrap and form into a 10-inch log. Wrap and refrigerate.
3. Wipe out the mixing bowl. Beat the remaining 1/2 cup butter and brown sugar with the mixer on high speed until light and fluffy. Add the remaining egg and 1 teaspoon vanilla. Beat until smooth. With the mixer on low speed, gradually add the remaining flour mixture and cinnamon, mixing until just combined. Place the dough on a sheet of plastic wrap and form into a 10-inch log. Wrap and refrigerate for 30 minutes.
4. When the doughs are chilled, divide each log in half lengthwise. Working with 1 piece of vanilla dough and 1 piece of cinnamon dough, roll each into a long rope, about ½ inch thick. Place the ropes side-by-side, gently pressing the 2 doughs together. Fold in half, then twist once or twice and roll again into another log, about 1½ inches thick. Place pecans on a clean surface and roll the log in the nuts, pressing gently to adhere. Rewrap in plastic wrap and place in freezer. Repeat with the remaining dough and pecans. Freeze until the dough is firm, about 1 hour.

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