Ingredients
- 1/2 cup/125g/4.2 oz butter, at room temperature
- 1/3 cup/60g/2 oz Natvia
- 1/2 tsp vanilla extract
- 1 tbsp/20ml/0.7 oz milk of choice
- 1 egg
- 2 cups/300g/10.5 oz plain flour
- 1 tsp baking powder
- 1 cup/120g/4 oz pecans chopped finely
Directions
- Paddle butter until light and fluffy.
- Add Natvia and mix until combined.
- Add vanilla, milk, and egg and mix until combined.
- Add flour and baking powder and mix until combined.
- Divide dough and roll out into two logs (4.5cm diameter) and roll both logs in chopped pecans. Refrigerate for 30 minutes.
- Preheat oven to 180°C and line sheet pans.
- Once chilled, cut rolls into 1.5cm slices and place onto sheet pans.
- Bake for 8-12 minutes until slightly golden brown.
Macros for 1 cookie: Calories: 81 Fat: 5.8g Carbs: 6.4g Fiber: 0.6g Sugars: 0.2g Protein: 1.4g
