nutritional information

Per Cookie:

  • Calories: 68
  • Protein: <1 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 10 g
  • Cholesterol: 0 mg
  • Sodium: 34 mg
  • Fiber: <1 g
  • Sugar: 5 g

Orange-Pecan Squares

Orange-Pecan Squares

Makes 42 cookies

Patting cookie dough into rectangular–not circular–logs produces sharp-cornered cookies that look like they were made in a bakery. The dough for these elegant squares is not too sweet, so the flavors aren't overwhelmed by a confectioners' sugar glaze.
  • 1 Tbs. flaxseed meal
  • ½ cup pecans or pecan pieces
  • 1 ¾ cups all-purpose flour
  • 2 tsp. grated orange zest, plus more for garnish, optional
  • ¼ tsp. salt
  • ½ cup sugar
  • 4 oz. (1 stick) margarine, softened
  • 1–2 Tbs. fresh orange juice
  • 1 cup confectioners’ sugar

1. Combine flaxseed and 2 Tbs. water in bowl. Set aside.

2. Grind pecans into fine meal in food processor. Transfer to bowl, and whisk in flour, orange zest, and salt. Set aside.

3. Cream together sugar and margarine with electric mixer until light and fluffy. Add flaxseed mixture, and beat until smooth. Beat in flour mixture 1/2 cup at a time until smooth dough forms.

4. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 1 1/2- x 1-inch logs; flatten sides of logs with side of large knife or spatula. Wrap tightly, and chill 2 hours, or overnight.

5. Preheat oven to 350ºF. Slice each dough log into 3/8-inch-thick slices, and transfer slices to greased or parchment paper–lined baking sheets. Bake 10 to 12 minutes, or until cookies are brown on bottoms.

6. Whisk enough orange juice into confectioners’ sugar in bowl to make thick glaze. Spread glaze onto each cookie with pastry brush while hot. Cool on baking sheets. Sprinkle with orange zest, if using.

December 2011 p.74

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This is the second time in making these cookies. They are great. I do substitute with earth balance buttery sticks. It's a cookie people, it's not going to e healthy so I don't bother doing less "butter" then it calls for. I do add 1/2 tsp organic orange extract. It's quite tasty. Great to make ahead and keep in the freezer for a few days before you need them. Made a bunch for my Holiday party over a few days.

U.N. - 2015-03-03 02:28:07

Who uses margarine now days? Seriously, revamp this recipe, please! I would think Veg. Times is better than this.

Kari - 2015-01-27 11:35:40

Just a note that applesauce won't work at all as a substitute in this recipe. Applesauce can only replace fats in baked goods which don't mind extra moisture -- applesauce is water, sugar, and fiber, essentially -- and which are robustly flavored enough to mask or incorporate apple flavor. Neither is true here. Even if you cook the applesauce down into a paste before adding it, this nice firm cookie will turn into something closer to a muffin. Coconut oil is a far better substitute for the margarine, though that isn't a one-to-one switch either because the margarine contains quite a bit of water and the coconut oil doesn't; the texture of the cookie will change, but it might still be acceptable.

Amy - 2015-01-26 19:13:48

What's up with margarine I thought we were over it.

Clara - 2014-01-28 08:19:30

Love, love, love these. Easy to make, can't stop eating would help if I would remove them from my desk. My co-workers like them too.

Cheryl - 2013-03-11 15:18:50

Turned out great, and my husband and I loved them. They look fancy because of the glaze but are easy to make.

PB - 2013-01-16 14:25:25

I have made these 2 years in a row for Cookie Exchange and they are a huge hit each time!! THANK YOU!

Jules - 2013-01-09 05:15:13

Hi June, Try with applesauce, haven´t tried yet but it is a good substitute in cakes! Claudia

Claudia - 2012-12-28 03:26:50

Is there anything you can use instead of the margarine? I'd use Earth Balance (vegan) spread, but still don't want to use that much of it. Any ideas please? June S.

June Siegel - 2012-12-05 02:48:40