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Pecan Sandies are a favorite old-timey cookie that I had never made in my pre-gluten-free days. I was so happy to be able to create a gluten free Pecan Sandies recipe so that we could enjoy them anytime!
Most of my recipes requiring flour use my gfJules™ All Purpose Flour as the only flour, to avoid the expense and frustration of having to find, buy and store multiple gluten-free flours for different recipes. Every so often though, a recipe comes along that requires something my flour doesn’t have – grit.
Recipes like graham crackers and pecan sandies are supposed to be gritty, so we have to resort to adding gritty rice flour to create that classic taste. You can certainly make this recipe without running to the store to get rice flour (just use an equal amount of my gfJules™ All Purpose Flour), but expect a smoother tasting cookie.
Enjoy this blast from the past cookie anytime, now that you have an awesome gluten free recipe!
Cream the butter and brown sugar in a large bowl until light and fluffy. Add the vanilla, yogurt and egg, beating until light and thoroughly mixed. Finally, mix in the gluten free flours and chopped pecans.
Refrigerate the dough until cold, at least 1-2 hours.
Preheat oven to 350 F (static) or 325 F (convection).
Scoop tablespoons of the dough onto a parchment-lined baking sheet, flattening the balls of dough slightly. The final product will look very much coming out of the oven like it did going in, so make it pretty!
Bake for 10-15 minutes, until cooked through and slightly browned (baking longer makes crispier cookies). Cool for 5 minutes slightly before removing from baking sheet.