Butter Pecan Cookies
Buttered Pecans
•1 and 1/4 pecans finely chopped
•3 tablespoons unsalted butter
For Pecan Cookie Base
•1/2 cup almond flour
•1 cup brown rice flour
•1/2 cup sorghum flour
•1/2 cup tapioca flour
•1teaspoon xanthum gum ( health food or bulk food store)
•1tablespoon cornstarch
•3/4 teaspoon salt
•1 teaspoon ground cinnamon
•1teaspoon baking powder
•8 ounces ( 1cup) butter
•1 cup brown sugar packed
•1/2 cup granulated sugar
•1tablespoon vanilla extract
•2 large eggs plus 1 yolk
•16 pecans for decoration
Melt butter in skillet over medium heat
Add in chopped pecans and cook, stirring occasionally for 4 to 5 minutes or until lightly toasted
Set aside
In a large bowl combine flours, xanthum gum, salt, cinnamon and baking soda. Whisk well to combine and set aside
In a small saucepan over medium heat, melt butter. Continue to cook swirling pan occasionally. Really keep a close eye. The top of the butter will become foamy and you should hear tiny popping noises. The butter will develop into a rich amber colour with tiny bits at the bottom. It will have a slightly nutty aroma. Once the butter has reached this stage, remove from the heat immediately and pour into large mixing bowl.
Add both sugars into mixing bowl and mix well. Add in vanilla. Beat in eggs and yolk, one at a time mixing until just combined.
Using a rubber spatula, fold in the flour, stirring just until combined.Fold in butter in buttered pecans.
Cover bowl and refrigerate for at least 4 hours.
To Bake
•Preheat oven to 375 degrees(f)Line two baking sheets with parchment paper
•Using a cookie or ice cream scoop, divide the dough into 3 tablespoon sized balls and place on prepared cookie sheets, leaving about 3 inches between for spreading.
•Firmly press a pecan half in top of each cookie dough
* Bake one tray at a time for 10 to 12 minutes
* Sprinkle warm cookies with granulated sugar
* Allow to cool for 15 minutes
3 months ago
