Pecan Sandies

Ingredients

• 1 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Pecan Flour
• 1 cup (2 sticks) Unsalted Butter, softened
• 1/2 cup Powdered Sugar
• 1/4 cup Brown Sugar, packed
• 1 Egg Yolk
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Almond Extract
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1 cup Pecans, finely chopped
• 1/2 cup Pecans, halved or quartered (for topping)
• 2 tablespoons Turbinado Sugar (for topping, optional)

Instructions

1. 1

   Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.

2. 2

   In a large bowl, cream together the softened butter, powdered sugar, and brown sugar until light and fluffy.

3. 3

   Beat in the egg yolk, vanilla extract, and almond extract.

4. 4

   In a separate bowl, whisk together the gluten-free flour blend, pecan flour, baking powder, and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. 6

   Stir in the finely chopped pecans.

7. 7

   Roll the dough into 1-inch balls or logs. Place on the prepared baking sheets.

8. 8

   Slightly flatten each cookie with the bottom of a glass or your fingers. Top with halved or quartered pecans and sprinkle with turbinado sugar, if using.

9. 9

   Bake for 18-22 minutes, or until the edges are lightly golden brown. The cookies should still be slightly soft in the center.

10. 10

    Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.