"Keebler" Sandies Pecan Shortbread Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1.75 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour (by DEX82DAX) .25 tsp Baking Soda .13 tsp Salt - Iodized Sea Salt (by HIATTP) .1875 cup Great Value Instant Nonfat Dry Milk Powdered 12 tsp Coconut Sugar .5 cup Granulated Sugar 8 tbsp Butter, salted 1 large Egg Yolk 3 oz Green Valley Pecans chopped and tossed with 1 tsp cornstarch2-4 tbsp water
Bake 325. Line baking sheet with parchment paper.
Mix dry ingredients together and whisk. Create a well and add butter, yolk and 2 tbsp of water. Mix well.
Mix in pecans/cornstarch mixture. Knead with water (1/2 tsp at a time) to create a ball. Roll out on parchment paper into a cylinder shape. Refridgerate for 10 minutes.
Slice and press into a round shape and place on cookie sheet. Bake 19-21 minutes. Let cool on cookie sheet 10 minutes and then transfer to cooling rack.
Serving Size: 36 cookies
Number of Servings: 36
Recipe submitted by SparkPeople user ASTRZELE.
Mix dry ingredients together and whisk. Create a well and add butter, yolk and 2 tbsp of water. Mix well.
Mix in pecans/cornstarch mixture. Knead with water (1/2 tsp at a time) to create a ball. Roll out on parchment paper into a cylinder shape. Refridgerate for 10 minutes.
Slice and press into a round shape and place on cookie sheet. Bake 19-21 minutes. Let cool on cookie sheet 10 minutes and then transfer to cooling rack.
Serving Size: 36 cookies
Number of Servings: 36
Recipe submitted by SparkPeople user ASTRZELE.
Nutritional Info Amount Per Serving
- Calories: 82.1
- Total Fat: 4.3 g
- Cholesterol: 12.0 mg
- Sodium: 41.3 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.4 g
- Protein: 0.7 g
Member Reviews