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Butter Pecan Cookies

Butter Pecan Cookies

By Christina Gentile,
NFCA Intern


  • 3/4 cup chopped sugar-roasted pecans
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup sugar, plus more for coating
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups GF flour (3/4 cup Bob's Red Mill + 1/2 cup Whole Grain Sorghum)
  • 1 Tbsp Xanthan Gum
  1. Preheat oven to 350°.
  2. With an electric mixer, cream butter for a minute. Add 1/3-cup sugar and cream for one minute. Beat in vanilla, salt, GF flours, and xanathan gum, scraping the sides of bowl, just until dough comes together. Fold in pecans.
  3. Line a large sheet pan with parchment paper. Beat the egg whites; add water and vanilla. Mix well.
  4. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.
  5. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  6. Bake until golden brown, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

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