Most of my recipes requiring flour use my Jules Gluten Free™ All Purpose Flour as the only flour, to avoid the expense and frustration of having to find, buy and store multiple gluten-free flours for different recipes. Every so often though, a recipe comes along that requires something my flour doesn’t have – grit. Recipes like graham crackers and pecan sandies are supposed to be gritty, so we have to resort to adding gritty rice flour to create that classic taste. You can certainly make this recipe without running to the store to get rice flour (just use an equal amount of my All Purpose Flour), but expect a smoother tasting cookie.
Cream the butter and brown sugar in a large bowl until light and fluffy. Add the vanilla, yogurt and egg, beating until light and thoroughly mixed. Finally, mix in the flours and chopped pecans.
Refrigerate the dough until cold, at least 1-2 hours.
Preheat oven to 350 F (static) or 325 F (convection).
Scoop tablespoons of the dough onto a parchment-lined baking sheet, flattening the balls of dough slightly. The final product will look very much coming out of the oven like it did going in, so make it pretty!
Bake for 10-15 minutes, until cooked through and slightly browned (baking longer makes crispier cookies). Cool for 5 minutes slightly before removing from baking sheet.
Yield: 2 dozen cookies
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
–>Nancy over at GlutenFreeville has a White Chocolate Pecan Sandy recipe that looks pretty darn amazing, too! Have a look!