Brown rice flour, with its somewhat sandy texture, is great for these classic nutty cookies. Even my son Daniel, who isn’t fond of nuts, couldn’t stay away from them.
8.15 ounces brown rice flour (about 1 2/3 cups)
1 cup powdered sugar
1 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons butter, softened
6 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1 large egg
Est. added sugars 3g
How to Make It
Preheat oven to 375°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, pecans, salt, and baking powder, stirring with a whisk.
Place butter and oil in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until well combined. Add flour mixture; beat at low speed until just combined (dough will be soft).
Scoop dough by level tablespoonfuls onto 3 baking sheets lined with parchment paper, 12 per sheet. Lightly press down on each cookie. Bake at 375°F for 10 minutes or until lightly browned around edges. Cool 2 minutes on pan on wire racks. Remove cookies from pan; cool completely on wire racks.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice