{"id":2454,"date":"2010-02-24T06:00:00","date_gmt":"2010-02-24T11:00:00","guid":{"rendered":"http:\/\/www.glutenfreeislife.com\/?p=2454"},"modified":"2010-02-24T06:00:00","modified_gmt":"2010-02-24T11:00:00","slug":"maple-pecan-sables","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=2454","title":{"rendered":"Maple Pecan Sables"},"content":{"rendered":"

These cookies are inspired by a recipe that I found in the March 2010 issue of Vegetarian Times<\/a>. I love pecans in my cookies & just happened to have an open bag that needed a use. The way the recipe is written, it is vegan in addition to gluten-free. I changed it slightly. My version is not vegan. I didn’t have any vegan margarine in the house, as we use real butter. <\/p>\n

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Makes 36 – 44 cookies<\/p>\n

3\/4 cup chopped pecans<\/p>\n

1\/2 cup butter, softened<\/p>\n

1\/4 cup firmly packed light brown sugar<\/p>\n

3 TBSP maple syrup<\/p>\n

1\/2 tsp. vanilla extract<\/p>\n

1\/2 tsp salt<\/p>\n

1 1\/3 cups Better Batter<\/a> Flour (you can sub another GF flour mix, just make sure it is not one that contains any baking soda or baking powder)<\/p>\n

1\/4 cup Sugar in the Raw<\/p>\n

1. Preheat oven to 350. Toast chopped pecans for 10 minutes. <\/p>\n

2. Beat butter, brown sugar, maple syrup, vanilla and salt with mixer until smooth. Stir in flour with spatula until just mixed. Fold in pecans.<\/p>\n

3. Shape dough into two 10-inch logs. Wrap in plastic wrap & chill for at least 2 hours. <\/p>\n

4. Unwrap dough logs & preheat your oven to 350. Let dough stand for 20 minutes at room temperature. Roll logs in Sugar in the Raw, then slice into 1\/4 inch disks. Transfer to parchment paper lined baking sheet. Bake 12-14 minutes or until golden. <\/p>\n

Nutritional Stats per cookie (based on 44 cookies): <1g protein, 4g fat, 55 calories, 6g carb, 3g sugar.<\/p>\n

These cookies turned out so good! They remind me of Pecan Sandies! <\/p>\n

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