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Pecan Crescents   

Directions:

Using a sifter, sift flours, baking powder, and salt. Add toasted pecans. In a separate mixing bowl; blend oil, maple syrup, vanilla. Whisk using a fork. Pour into dry ingredients; stir with fork until all dry ingredients are absorbed and mixture holds together in a mass. (Dough should be moist and sticky.) Set dough in small covered container, or seal in plastic bag. Chill in freezer for 30 minutes until completely cold, or refrigerate for 4 hours. Place oven rack in middle of oven; preheat to 400 deg. F. Line cookie sheet with parchment paper. Take half of dough in freezer or refrigerater to keep cold. Roll 1 teaspoon of dough between palms of hands, first into small ball, then into log about 3 inches long. Curve into crescent shape and place on parchment paper. (If the dough feels sticky, lightly dust your hands with arrowroot flour before shaping.) Continue making crescents until dough is used. Bake 9-13 minutes until tops feel fairly firm, yielding only to gentle pressure. The edges or the cookie should be slightly golden. The tops of the crescent should remain pale. Cool completely; remove from parchment paper. Dip one end of crescent in carob dip, then chopped pecans, and return to parchment paper. Place in freezer 3-4 minutes until carob is firm to the touch. Remove from freezer. Eat fresh or store in airtight container at room temperature up to 5 days. You can also freeze the crescents for up to 3 months.

Carob Dip: Spread peanut butter in glass bowl, covering bottom sides. Place carob chips in middle of bowl. Microwave on high for 1 minute. Let set for 1 minute. Stir melted chips and peanut butter together until smooth.

Yields: 12 to 14 crescents

Nutritional information:

Per Crescent: Calories: 124; Fat: 9 g; Sat Fat: 2 g; Sodium: 13 mg; Carbs: 8 g; Dietary Fiber: 1 g; Protein: 3 g.

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