I know it’s the day after Christmas but I can’t resist posting at least one more great cookie recipe!
I made these Pecan Pie Cookies for the first time a couple of days ago. I converted them to gluten free at the same time and it worked out perfect!
These cookies taste like pecan pie, but without all of the excess sugar! They are a thumbprint type of cookie and I used a tip that I just read about which was to use a new style capsule wine cork (plastic) to make the indention instead of your thumb. It worked great!
This recipe was from a Land O Lakes butter package insert. Thanks Land O Lakes! From reading the comments about these cookies on their website, it looks like lots of people have been making these for years and love the recipe.
I did reduce the sugar in the original recipe from 1 cup to 3/4 of a cup and I think it is just right now. I use unsalted butter so I had to add 1/4 teaspoon of salt to the original recipe.
When I converted to the gluten free flour mix I also added 1 teaspoon of xanthan gum.
I also increased the amount of filling a little bit from the original recipe- we decided the cookies tasted best when the indentation was larger and the sides of the cookie were thinner.
I shared this recipe with Monday Mania at The Healthy Home Economist, Homemaker Monday at 11th Heaven’s Homemaking Haven, Meatless Monday at My Sweet And Savory, Mouthwatering Monday at A Southern Fairy Tale, Twelve Days Of Bloggie-mas at A Moderate Life, Tasty Tuesdays at 33 Shades Of Green, Delicious Dishes at It’s A Blog Party, Friday Favorites at Simply Sweet Home, Sweets For A Saturday at Sweet As Sugar Cookies, Culinary Smackdown Battle- Cookies at U Try It
Preheat oven to 350 degrees
Stir together GF Flour Mix, baking powder, salt and xanthan gum and set aside
2 cups GF Flour Mix*
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon xanthan gum
In large mixing bowl beat brown sugar, butter, egg and vanilla until creamy.
3/4 cup brown sugar packed lightly
3/4 cup unsalted butter (1 and 1/2 sticks)
1 teaspoon vanilla
Add flour mixture to butter and stir until well mixed.
Shape dough into 1- 1/4 inch balls. Place 2 inches apart on cookie sheets that have been lined with parchment paper.
You can either make the indentation for the filling with your thumb, rotating to hollow it out as wide as you can without the sides breaking, or you can use a wine capsule cork (the plastic kind that are shaped like a real cork).
Combine filling ingredients in a small bowl and fill each cookie with a rounded teaspoonful (or as much as you can pile in there!).
Bake for about 10 minutes, switching the 2 cookie sheets top to bottom halfway through the baking time.
1- 1/4 cups chopped pecans
1/2 cup plus 2 Tblsp lightly packed brown sugar
1/4 cup plus 1 Tblsp heavy whipping cream
1- 1/4 teaspoon vanilla
Makes 3 dozen cookies
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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