Gluten-Free Pecan Sandies

Ingredients

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• 2 cups gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) Shop
• 0.5 cup chopped toasted pecans Shop
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 0.5 tsp salt
• 1 cup unsalted butter, softened
• 0.75 cup granulated sugar Shop
• 1 tsp vanilla extract Shop

Instructions

1. 1 In a medium bowl, whisk together the gluten-free flour blend, chopped toasted pecans, xanthan gum (if using), and salt. Ensure the pecans are evenly distributed throughout the dry ingredients for consistent flavor in every bite.
2. 2 In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed to ensure all the butter and sugar are incorporated.
3. 3 Beat in the vanilla extract until just combined. Then, gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a cohesive dough forms. The dough will be slightly crumbly but should hold together when pressed.
4. 4 Divide the dough in half and shape each half into a log about 1.5 inches in diameter using parchment paper or plastic wrap. Chill the logs in the refrigerator for at least 30 minutes to firm up, which will make slicing easier and prevent excessive spreading during baking.
5. 5 Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled logs into 1/2-inch thick rounds as you fill each sheet, placing about 16 on each prepared baking sheet about 2 inches apart; keep the rest of the dough in the refrigerator. Bake one sheet at a time for 15-18 minutes, or until the edges are lightly golden brown and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Notes

• Chop the toasted pecans fine and let them cool completely first. Large or warm pieces make the dough log crack when you slice it.
• Slice the chilled log with a thin, sharp knife and give it a quarter turn after each cut so the bottom doesn't flatten. If the rounds crumble, let the log sit at room temperature for 5 minutes and try again.
• Store cooled cookies airtight at room temperature for up to 1 week. The wrapped dough logs keep in the refrigerator for several days or in the freezer for about a month; slice and bake from chilled, adding a minute or two to the bake if they were frozen.

Common questions