1/4 c. soft shortening
1 tsp. granulated brown sugar replacement
1 egg
1/2 tsp. vanilla extract
2 tbsp. broken pecans
1 c. flour
Dash of salt
1 tsp. baking powder
2 tbsp. water

With electric mixer or food processor, blend shortening and sugar replacement until creamy. Add egg and beat well. Add vanilla and pecans; mix slightly. Add flour, salt, baking powder and water, mixing well.

Shape into a roll, 1 1/2 inches in diameter. Wrap in plastic wrap or waxed paper and refrigerate overnight. Cut into 1/4 inch thick slices and place on ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies. 32 calories each; 1/3 fruit, 1/2 fat.