Graham Cookies

A tasty cookie with pecans and a hint of molasses

Makes 14 cookies

¾ cup pecans, coarsely chopped
1 ¾ cups whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
½ cup butter, softened
1 cup sugar
1 egg
1 tablespoon molasses
1 tablespoon honey
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Toast pecans in oven for 10 minutes until fragrant.

In medium bowl combine flour, baking powder, baking soda, cinnamon and salt.

In another bowl cream butter and sugar together with an electric mixer on high speed. Add egg and beat until fluffy.

Beat in half dry ingredients until just combined. Beat in molasses, honey and vanilla. Add pecans and remaining dry ingredients. Stir until just combined.

Roll 1 tablespoon of dough into walnut-sized balls and place on a baking sheet, lined with parchment paper. Press with moistened fingers to flatten. Bake for 8 minutes or until golden.

Double the recipe and freeze the extra!