Low Sugar Low Fat Maple Pecan Cookies

• 1 1/2 cups whole wheat flour
• 1/2 cup Splenda granular
• 1/4 cup packed brown sugar
• 3/4 cup margarine, softened
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon maple flavoring
• 1 tablespoon pure maple syrup
• 1/2 cup crushed pecans

1. Preheat oven to 350u0b0.
2. Mix flour, salt and baking powder together and set aside.
3. Mix softened butter, syrup, maple extract and sugars until creamy.
4. Gradually add the flour mixture to the butter mixture. The cookie dough will be crumbly.
5. Dump dough onto the counter and knead until you can form it into a log.
6. Wrap the cookie log in Saran Wrap and refrigerate until well chilled (about 2 hours), or you can freeze the dough for 3-4 weeks.
7. When dough is chilled, cut dough into 1/4 inch slices and place on a ungreased cookie sheet about 2 inches apart and bake for 8-10 minutes depending on your oven. The edges of the cookies should be a golden brown when done.
8. Let cookies cool and serve with a large glass of milk or a nice hot cup of coffee.
9. Icing Option- 1/2 cup powdered sugar and 1 tablespoon pure maple syrup; mix and drizzle over cooled cookies.

whole wheat flour, splenda granular, brown sugar, margarine, baking powder, salt, maple, maple syrup, pecans

Taken from www.food.com/recipe/low-sugar-low-fat-maple-pecan-cookies-223632 (may not work)