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Madison Area Gluten Intolerance Chapter

Pecan Sandies

1 cup butter (1/2 lb. or 2 sticks)
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 1/2 cups Bette Hagman's white rice flour mix
1/2 cup sweet rice flour
1 teaspoon xanthan gum
1 cup very finely chopped pecans
powdered sugar for rolling

Grind pecans: use a hand grinder or pulse in food processor till fine but not pasty. Sift together both flours and xanthan gum. Cream butter; add powdered sugar; then vanilla. Slowly add flour mixture. Beat for three minutes. Stir in pecans. Chill dough for at least 1 hour till firm. Using Lechter's cookie scoop, form balls. Place on insulated cookie sheets covered with parchment paper. Bake at 400° for 12 minutes if you have two cookie sheets in the oven at same time. Bake less time if only one cookie sheet is in the oven. Bake until there is just a hint of brown on top of cookies. Let cool on cookie sheet for a few minutes, then transfer to cooling racks. When cool, roll in powdered sugar. When cold, reroll in powdered sugar. Cookies are very fragile when hot; they firm up as they cool.

Store in airtight container. Yield: About 5 dozen.