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510 or 520-g pkg white cake mix
1 egg
1/2 cup butter, melted
1 tbsp water
1 tsp vanilla
1 1/2 cups coarsely chopped pecans, or hazelnuts
Place cake mix, egg, butter, water and vanilla extract in a large bowl. Using an electric mixer, beat on low speed, scraping down side of bowl as needed with a spatula, until dough starts to come away from side. Then, using your hands, work nuts into dough until evenly mixed. Divide into 3 portions. Shape each into a log, about 1 1/2 inches (2.5 cm) wide. Roll in waxed paper. Twist ends to seal. Refrigerate until firm, at least 3 hours or up to 1 week. Or place in a plastic bag and freeze up to 1 month.
To bake, preheat oven to 375F (190C). Remove logs from refrigerator or freezer. Slice each cold log into thin rounds, about 1/4 inch (0.5 cm) thick. If frozen, you may have to let logs sit at room temperature a few minutes to soften before slicing. Place on lightly sprayed or oiled baking sheets 2 inches (5 cm) apart. Bake, one sheet at a time, in centre of preheated 375F (190C) oven until cookie edges are lightly golden, 5 to 8 minutes. Leave cookies on sheet 1 minute, then remove to a wire rack to cool. Store in an airtight container at room temperature up to 1 week or freeze up to 6 months.
Calories 72, Protein 0.8g, Carbohydrates 7.1g, Fat 4.7g, Fibre 0.4g, Sodium 74mg.