Serves: 5
Total Calories: 331
Yield: 18 cookies

6 tablespoons butter or margarine, softened
2 tablespoons sesame tahini
2 tablespoons date sugar (optional)
1/2 teaspoon powdered stevia extract
1 teaspoon vanilla extract
2 tablespoons soy milk or milk
2 large eggs, lightly beaten
1 1/4 cups whole wheat pastry flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup coarsely ground pecans
1/3 cup chopped pecans
15 pecans halved

• Cream the softened butter or margarine with the tahini, date sugar, stevia extract, and vanilla in a mixing bowl. Lightly beat the soymilk or milk with the eggs, and mix into the batter.
• Sift the flour, salt, and baking powder together. Coarsely grind the pecans in a blender, and measure out 1/2 cup. Chop the pecans and measure out 1/3 cup. Mix the flour, ground pecans, and chopped pecans into the batter. The batter should pull away from the sides of the bowl. If the batter is too sticky, add 1 or 2 tablespoons more flour. Be careful not to add too much flour.
• Refrigerate the batter for several hours or more.
• Preheat the oven to 350°F. Oil a cookie sheet.
• Shape the dough into balls with your hands. Flatten the balls with the palm of your hand on the cookie sheet. Press a pecan half in the center of each cookie. Bake for 15 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 331
Calories from Fat: 241

More Recipes from the Stevia Cookbook:
Refrigerator Cutter Cookies
Molasses Cookies
Almond Delights
Chocolate Chip Cookies
Jam Dot Cookies
Cashew Coconut Chews
Coconut Fig Chews
Date Nut Cookies
Crisscross Peanut Butter Cookies
Oatmeal Raisin Cookies
Sesame Crisps
Tropical Fruit Bars
Peanut Butter Bars
Date Bars
Pumpkin Bars
Granola Energy Bars
Pecan Sandies
Carob Brownies
Chocolate Brownies