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Pecan Sandies

Dry and delicious but not too sweet

Sheets lightly greased         Oven 375 degrees F      Time 15 min

1 cup butter
1/3 cup oil

1 1/2 cup brown sugar

3 eggs

Mill together:*
  400 grams soft wheat
  150 grams rice
  200 grams oats
  2 sticks cinnamon (1 1/2 tablespoons ground)

OR substitute
    5 cups unbleached or whole wheat pastry flour
OR
    2 2/3 cups unbleached or whole wheat pastry flour plus 1 cup rice flour plus 1 1/3 cup oat flour

1 teaspoon soda
1 teaspoon salt

2 cup lightly toasted, chopped pecans    

Cream the butter and oil together.  Beat in the brown sugar until smooth.  Beat in the eggs.

Whisk the dry ingredients together.  Stir into the creamed mixture along with the nuts.

Drop the batter by heaping teaspoonsful onto the sheets, and lightly flatten them (they won't spread much on their own).

Bake until lightly browned at the edges.  They should cool out to dry and crisp outsides, with softer insides.  Very nice.

Makes 8 dozen cookies @ 90 calories:
     63    % fat        38% carbos          6  % protein


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