Cinnamon Pecan Scookies

These hybrid scone/cookies are only 124 calories each. Only 113 without the nuts! Makes about 20

Here's the recipe: (glaze to follow)

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All purpose flour - 3.25 Cups
Splenda - 2 TBSP
Salt - 1 tsp
Baking powder - 1 TBSP
Applesauce - 1 Cup
Light butter - 8 TBSP (I used Brummel and Brown - made from yogurt)
Egg beaters - .5 Cup
Fat Free half and half - .5 Cup
Cinnamon - 1.5 TBSP
Nutmeg - 2 tsp
Chopped pecans - 1/4 Cup

Glaze:
Powdered Sugar -1/2-3/4 Cup
Fat free milk - 2-3 tsp
Cinnamon - 1-tsp
nutmeg - dash/pinch

Ok, first I must warn you, this is not a typical scone batter. Because of the applesauce it is much thinner in consistency. It will look more like thin cookie dough or thick cake batter. First, put your butter in the freezer while you do the next steps, it must be COLD! Next mix flour, baking powder, salt, cinnamon, nutmeg, and splenda in a mixer. In a separate bowl blend together the half and half, egg beaters and applesauce.
Now add the butter, in pieces, to the DRY ingredients in the mixer and mix together until pea sized butter pieces are formed. Now slowly add in the wet ingredients.
Take about half your pecans and mix them with the remaining .25 cup of flour and add into batter, stir with a spatula. Do not over mix the dough because it will become tough.
To yield about 20 scookies use just under 1/4 cup measure. You can use a little flour on your counter top and roll the dough then cut out your scookies. This will be adding more flour to it, just keep that in mind. Place on wax paper on a cookie sheet, don't be afraid to use your fingers to shape them a little. Mix one egg white with a little water and brush the tops. Sprinkle some of the pecans on top and bake at 350 degrees for 20-25 minutes. Turn half way through.
Once cooked place on a cooling rack and mix together the glaze. Just add the milk until you get a stringy consistency on the glaze. Once scookies are cool drizzle with the glaze. They are pretty filling and very tasty!