Southern Pecan Shortbread Cookies Directions:
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Preheat oven to 350°F (175°C).
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In a large mixing bowl, beat light butter and sweetener until smooth and creamy.
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Mix in vanilla extract.
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Gradually add flour and salt, mixing just until combined.
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Stir in chopped pecans until evenly distributed.
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Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
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Gently flatten each cookie with a fork to create a crosshatch pattern.
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Sprinkle each with a bit of sweetener for coating.
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Bake for 12–15 minutes, until the edges are lightly golden.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
WW Points Calculation
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Light butter (1 cup): 25.00
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Zero-calorie sweetener (1/2 cup + 2 tbsp): 0.00
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Vanilla extract (1 tsp): 0.00
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All-purpose flour (2 cups): 22.00
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Pecans (1 cup): 20.00
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Salt: 0.00
Points Information:
Total Points: 67.00
Servings: 24 cookies (1 inch each)
Points per serving: 2.75
Nutrition Information
Calories: 95
Fat: 6g
Protein: 2g
Carbohydrates: 8g
Sugar: 0g
Sodium: 50mg
I'm waiting for your comments! Enjoy!
