This is a “copy cat” recipe that I switched over to make gluten free cookies. Hopefully the little elves won’t mind that we borrowed their cookie recipe. Maybe they won’t have to bake so many.
Gluten Free Pecan Sandie Cookie Recipe
1 1/2 cups vegetable shortening ( Spectrum Naturals has a good one)
3/4 cup granulated sugar
1 1/2 tsp. salt
3 cups gluten free flour blend (with xanthan gum added)
1 cup tapioca flour (starch)
1/4 tsp. baking soda
2 Tbsp. water
1 cup chopped pecans
Preheat the oven to 325 degrees.
In the bowl of a stand mixer, cream together the shortening, sugar and the salt until fluffy, about 3 minutes.
Add the eggs until combined. Whisk the flour blend, tapioca and soda together in a medium sized bowl. Slowly add to the creamed mixture until combined. It will look dry. Add the water one tablespoon at a time. This will bring the cookie dough together.
Add the chopped pecans and mix together. You may need to use your hands to mix the pecans in. Exercise!
Roll the dough into 1″ balls and place on parchment lined baking sheets. Flatten each dough ball with your hand. Bake for 15 minutes. Cool 3 minutes then transfer the cookies to wire racks to cool completely.
Store in an airtight container for up to 1 week. Or freeze to munch later.
Makes about 4 11/2 dozen cookies.
These also make a great crumb crust.
Team Your Gluten Free Kitchen
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