These refrigerator cookies are a good choice if you have people with egg allergies in the house. Keep a roll handy in your refrigerator. They’re ready when you need them.
- Baking sheets, greased or lined with parchment paper
- Makes 96 cookies (3 cookies per serving)
- 2-3/4 cups all purpose flour
- 1 tablespoon instant espresso coffee powder
- 2 teaspoons baking powder
- 1/4 tsp salt
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 tablespoon grated orange zest
- 1/4 cup orange juice
- 1 cup chopped pecans
- On a sheet of wax paper or in a bowl, combine flour, coffee powder, baking powder and salt. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, and orange zest and juice until smooth. On a low speed, gradually add flour mixture, beating until blended. With a wooden spoon, stir in pecans. Divide dough into halves. Shape each into a roll 12 inches (30 cm) long. Wrap and chill until firm, at least 2 hours.
- Fifteen minutes before you’re ready to bake, preheat oven to 375 F (190 C). Cut roll into 1/4-inch (0.5 cm) slices. Place about 1-inch (2.5 cm) apart on prepared baking sheet. Bake in preheated oven for 7 to 11 minutes or until golden around edges. Cool for 5 minutes on sheet, then transfer to a rack and cool completely.
– Canada’s 150 Best Diabetes Desserts, in association with the Canadian Diabetes Association, Edited by Barbara Selley, BA, RD