Recipe to beat high blood pressure: pecan icebox cookies

These are traditional icebox cookies — the type Grandma made — in which the dough is made ahead and kept in the refrigerator or freezer until it's time to bake them.

Preparation time:  15 minutes plus chilling
Cooking time:  10 minutes
Makes:  72

Ingredients:

• 425 g (1 3/4 c) all-purpose flour
• 2 ml (1/2 tsp) cinnamon
• Salt to taste
• 1 ml (1/4 tsp) baking soda
• 50 g (1/4 c/1⁄2 stick) margarine, softened
• 150 g (2/3 c) granulated sugar
• 75 g (1/3 c) packed light brown sugar
• 1 large egg
• 15 ml (1 tbsp) vanilla
• 75 ml (1/3 c) nonfat sour cream
• 75 g (1/3 c) chopped pecans, toasted

Method:

1. Whisk flour, cinnamon, salt and baking soda in medium bowl. Cream margarine, granulated sugar and brown sugar in large bowl with electric mixer at high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat until well blended. Using a wooden spoon, stir in flour mixture, and then sour cream and pecans.
2. Tear off a 50-centimetre (20-inch) sheet of plastic wrap and sprinkle lightly with flour. Transfer dough to plastic wrap and shape into a 38-centimetre (15-inch) log. Tightly roll in plastic and refrigerate until firm, about 2 hours. (Or wrap dough in heavy-duty foil and freeze up to 1 month.)
3. Preheat oven to 190°C (375°F). Cut dough into rounds 0.5-centimetre (1/4-inch) thick, making 72 cookies. Working in batches, place 1 centimetre (1/2 inch) apart on ungreased baking sheets. Bake just until crisp and golden brown around edges, about 8 minutes (do not overbake). If using frozen dough, bake 10 minutes. Transfer cookies to wire racks to cool completely before storing in airtight container.

Chocolate Icebox Cookies:

• At the beginning of Step 1, whisk 75 grams (1/3 cup) unsweetened cocoa into the flour mixture.
• Increase the margarine to 75 grams (1/3 cup) and sour cream to 125 millilitres (1/2 cup).
• Toasting nuts doubles their flavour. You can get away with using less simply by placing nuts in a dry skillet, then toss the nuts for a few minutes until lightly browned over a medium flame.
• Try almonds instead of pecans.

• Cinnamon may have antibacterial and antimicrobial properties, and it may also reduce discomfort from heartburn. In addition, cinnamaldehyde, a phytochemical in the spice, may ward off bacteria such as H. pylori, the bacteria linked to ulcers.

Key nutrients:

• 35 Calories
• 10 Calories from Fat
• 2 g Fat
• 0 g Saturated Fat
• 0 g Trans Fat
• 0 g Protein
• 5 g Carb
• 0 g Fibre
• 15 mg Sodium

Blood pressure nutrients:

• 0 mg Vitamin C
• 2 mg Magnesium
• 12 mg Potassium
• 4 mg Calcium

Now you can bake these classic cookies in just a few minutes! Not only are they delicious, but they're healthy. Time to get cooking!

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