Here is the promised gluten-free Pecan Sandies recipe. This is from the very talented, Cara Reed‘s Decadent Gluten-Free vegan Baking book.
I bake a great deal though gluten-free goodies are not my forte. This excellent book may change all that.
Gluten-Free Pecan Sandies
1 1/4 Cara’s All-purpose blend
1/2 cup toasted pecans, chopped
3 Tablespoons maple syrup
3 Tablespoons shortening
2 Tablespoons vegan butter
1 Tablespoon nondairy milk
3/4 teaspoon baking powder
1/2 teaspoon salt
powdered sugar for dusting
Preheat the oven to 325. Line a baking sheet with parchment paper.
Mix everything together with a fork in a medium bowl until dough begins to form. It might be crumbly: simply place the dough on a piece of parchment paper and gently knead until a smooth ball is formed. Roll between 2 pieces of parchment until 1/4 inch. Cut into circles with 2 inch cookie cutter. Place on baking sheet and lightly dust with powdered sugar.
Bake for 10 to 12 minutes. Allow to fully cool.
Thank you, Cara, for making gluten-free, vegan baking such a pleasurable experience. The eating is even better!