Ingredients
Method
Filling
- Preheat oven to 350°F.
- Toast pecans by placing pecans on a cookie sheet. Put in 350°F oven for 10-12 minutes, stirring regularly, watching closely to keep from burning.
- Roughly chop toasted pecans.
- Add all the filling ingredients to a small bowl and mix with a spatula until well blended. Let the mixture cool and solidify in the freezer.
Cookies
- Cream together butter and sugar. Add the egg and mix well.
- In a small bowl, whisk together the vanilla, food coloring, milk, and vinegar. Add to the creamed ingredients. Mix until smooth.
- In another large mixing bowl, mix together the dry ingredients. Slowly add the dry ingredients to the creamed ingredients. Mix until evenly combined.
- Shape dough into balls, about 2 tablespoons each.
- Remove the filling mixture from the freezer and stuff each dough ball with 1 teaspoon of the mixture. Put the stuffed dough balls in the freezer for 5 minutes to firm up.
- Place chilled dough balls about 2 inches apart on parchment paper-lined cookie sheets.
- Bake at 350°F for 10-12 minutes or until the edges of the cookies are firm. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
Nutrition
Notes
Makes 16 cookies stuffed, or 32 cookies unstuffed. I did 1 tablespoon balls and baked them without filling at 350°F for 10-12 minutes, since cream cheese needs to be refrigerated in transport.
I ground my oatmeal in my food processor. You can use that or a blender.
Low in cholesterol, very low in sodium, and no trans fats.