Gluten-Free Pecan Sandies

Ingredients

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

Instructions

1. 1

   In a medium bowl, whisk together the certified 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

   Shape the dough into a log about 1.5 inches in diameter using parchment paper or plastic wrap. Chill the dough log 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 dough log into 1/2-inch thick rounds and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake 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.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.