Buttery Pecan Sandies

These pecan sandies will make a wonderful addition to your holiday cookies. They are made to be lower in sugar, with only 1/4 cup of coconut sugar and 1/4 cup of raw turbinado sugar. Pecan sandies are unique and will look beautiful covered in powdered sugar on your favorite Christmas platter. I hope you enjoy these buttery treats from my cottage kitchen to yours!

Prep: 35 min.

Bake: 15 min.

Yield: 20 cookies

Ingredients:

• 1 cup (2 sticks) of grass-fed butter, softened

• 2 cups all purpose einkorn flour

• 1/4 cup coconut sugar

• 1/4 cup raw turbinado sugar

• 1/2 tsp almond extract (or 1 tsp vanilla)

• 1/4 tsp salt

• 1 cup chopped pecans

Directions:

1. In your stand alone mixer, cream the butter and sugar on medium speed.

2. Add the almond extract, and mix until combined.

3. Add the einkorn flour and salt, mix until well combined and dough forms a rough ball.

4. Stir in the chopped pecans by hand.

5. Chill for at least 20 min in the refrigerator.

6. Preheat the oven to 350 F.

7. Remove dough from the fridge, form into 1 and 1/2 inch balls and place on a silicone or parchment lined baking sheet.*

8. Gently press the tops of the dough balls with a glass. Place a pecan half on top. Bake 15-17 min. Enjoy!
   

* I prefer to use a baking scale and measure my dough balls to ensure they are all the same size. I made mine 30 grams each.