Pecan Sandies (makes 24 cookies)
Sandies are a classic pecan butter cookies -- ahh, butter pecan!. This is one of Denene’s favorite recipes; she recommends making lots of these and sharing them with everyone!
1 cup (4 oz / 114g) pecan flour
1 cup (4oz / 114g) almond flour
1 cup (3.25 oz / 92g) chopped pecans
1 cup Stevia in the Raw, Splenda, or New Roots Stevia Sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup salted butter, melted, or your favorite butter substitute
1 large egg (1.75 oz/ 50g)
1 tablespoon vanilla extract
Preheat the oven to 350℉ / 177℃. Prepare two 13” X 18” sheet pans by covering the surface with baking parchment or a silicon baking pad. Lightly mist the surface with vegetable spray oil.
In a bowl, whisk together all the dry ingredients, including the chopped pecans. In a separate bowl, whisk all the liquid ingredients. Add all the dry ingredients to the liquid and mix with a large spoon (or with the paddle attachment on medium low speed in an electric mixer) and continue to mix for 1 to 2 minutes, or until all ingredients are thoroughly combined to make a thick batter.
Drop one heaping teaspoon of dough onto the prepared cookie sheet and then repeat to make 12 evenly spaced cookies. Place the pan on the center shelf of the preheated oven and bake for 9 minutes. Rotate the pan and bake for an additional 9 minutes, or until the cookies are set and golden brown. Remove the pan from the oven and transfer the cookies to a cooling rack. Cool for at least 10 minutes before serving. While the cookies are baking, prepare the second pan or put the remaining dough in the refrigerator to be used later.