Gluten Free Pecan Shortbread Cookies
Toasted pecans add a depth of flavor in these melt-in-your-mouth shortbread cookies
Servings: 2 dozen
Ingredients
- 14 Tbs unsalted butter, room temperature
- ½ cup powdered sugar
- ½ cup brown sugar
- 1 ½ teaspoon vanilla extract
- 2 ¼ cup (338 grams) gluten free flour blend
- ½ teaspoon Tara, guar or xanthan gum (omit if in blend)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup finely chopped toasted pecans, divided
For Rolling:
- ¼ cup finely chopped toasted pecans
- ¼ cup turbinado sugar
Instructions
- In a non-stick skillet over medium heat, toast 1 cup of the finely chopped pecans until light brown. Remove from skillet onto a plate to cool.
- In a mixing bowl or stand mixer, combine butter, powdered sugar and brown sugar until combined. Add vanilla extract.
- Add gluten free flour, Tara. guar or xanthan gum (leave out if in flour blend), cinnamon and salt until combined.
- Add ¾ cup of the toasted pecans. Using your hands, combine the dough until formed into a ball and then roll into a log, about 1 ¾ inch in diameter, about 12 inches long. Make sure to seal any cracks as they won't go away during baking and can cause the cookie to crumble when slicing.
- Combine the remaining ¼ cup of toasted pecans and turbinado sugar and spread across a sheet or piece of parchment paper and roll the log in it, coating the entire log.
- Wrap the log in parchment paper or plastic wrap and refrigerate for at least 1 hour or until the log is chilled throughout.
- Preheat oven to 350 degrees F. Make slices in log about ½ inch thick and place on baking sheet. Baked for 12-14 minutes or until the cookie is golden brown. Allow to cool for 5 minutes on cookie sheet before transferring to a cooling rack. Store cookies in an air-tight container.