Pecan Sandies

Pecan Sandies

Ryze Flour

Blue Ryze Flour Bag

Prep / Cook Time

20 / 12-15 Minutes

Yield

36 cookies

Ryze Flour

blue

Ryze Flour Bag
Prep / Cook Time

20 / 12-15

Minutes
Yield

36

cookies
Share
Qty
Ingredients
1 3/4 cups
RYZE Blue Flour Blend
1/2 tsp
cream of tarter
1/2 tsp
baking soda
1/2 cup
organic shortening (like Spectrum)
1/2 cup
granulated sugar
1/2 cup
Confectioner’s Sugar
2
eggs, lightly beaten
1/4 tsp
salt
1 tsp
vanilla extract
1/2 cup
finely chopped pecans
Description

Pecan Sandies were inspired by Keeble cookies or, perhaps, it’s the other way around. One thing is for sure, these cookies will inspire you.  They are a hit with everyone who tries them.  Easy to make, they freeze well. The light shortbread texture makes for a delightful treat.

Instructions
  1. Line 2 cookie sheets with parchment paper. Set aside.
  2. Combine RYZE flour, cream of tartar, and baking soda. Mix well.
  3. In a large mixing bowl, beat the shortening and the sugars until fluffy. Add the eggs, salt and vanilla and beat to combine.  Add the flour mixture, about 1/3 at a time, beating after each addition.  Fold in the pecans.
  4. Chill the dough for 30 minutes. Preheat the oven to 350 degrees.
  5. Roll the dough into walnut-size pieces (about 1 inch balls) and set on cookie sheets. Flatten each until it is about ¼ inch thick.  Bake 12 to 14 minutes or until the edges are slightly golden.  Cool and enjoy.
  6. These are even better the second day.
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