"Keebler" Sandies Pecan Shortbread Cookies
Nutritional Info
- Servings Per Recipe: 36
- 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
View full nutritional breakdown of "Keebler" Sandies Pecan Shortbread Cookies calories by ingredient
Introduction
Gluten free by Nicole Hunn "Gluten Free Classic Snacks" Gluten free by Nicole Hunn "Gluten Free Classic Snacks"Number of Servings: 36
Ingredients
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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 cornstarch
2-4 tbsp water
Directions
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.