(Gluten free/casein free/egg free/vegan) Makes 40 cookies
Ingredients: 1/2 cup pecans 1 cup powdered sugar 1 cup unsalted butter, softened (or butter substitute) 1 teaspoon vanilla 2 cups All Purpose Baking Mix 1 teaspoon baking powder 1/2 teaspoon salt Additional powdered sugar, if desired
Instructions: Preheat oven to 350 degrees. Spread pecans on baking sheet and toast for 10 minutes. Let cool completely.
Using a food processor, grind the cooled pecans and powdered sugar to a fine powder. Set aside.
Combine the baking mix, baking powder and salt. Set aside.
Cream the softened butter and vanilla in a mixer. Add the sugar-pecan powder and mix well. Gradually add the remaining dry ingredients, which have been combined. Mix well. Scrape the dough into a bowl, cover tightly and refrigerate for 1 to 3 hours.
Measure the chilled dough into 1 inch balls. A small ice cream scoop works well for this purpose. R oll the balls between the palms of your hands to form a smooth ball. P lace the balls 4 inches apart on an ungreased cookie sheet. The 1 inch ball will yield a 2-1/2 inch cookie.
Bake the cookies at 350 degrees for 15 to 20 minutes. The cookies will be golden brown. Cool the cookies on the cookie sheet for 3 minutes before transferring them to a cooling rack. Sprinkle the cooled cookies with additional powdered sugar, if desired.
Gluten Free & Delicious
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