Ingredients
Units Scale
- 1 stick butter or alternative butter, chilled
- 1/2 cup coconut sugar
- 1 egg separated, yolk and whites
- 1 tsp. vanilla extract
- 1 Tbsp. evaporated coconut milk (optional)
- Pinch of sea salt
- 3/4 cup King Arthur Measure for Measure Gluten Free flour blend
- 1 cup pecan pieces, finely ground into flour
- 1 1/2 cups chopped pecans (outside the cookie)
- Egg white
- Strawberry or Raspberry seedless jam
Instructions
- Cream butter and coconut sugar
- Add evaporated milk, vanilla, egg yolk and sea salt
- Stir in pecan flour and gluten free flour
- Wrap in parchment and in a baggie. Let rest in refrigerator for 1 hour or longer.
- Pre-heat oven to 350-degrees
- Line a cookie sheet with parchment paper
- Whip egg whites until stiff peaks form
- Using a 1-tsp measuring spoon, scoop cookie dough into palm of hand, roll into a ball
- First dip the cookie dough ball into -egg white meringue, then roll in the chopped nuts
- Place the ball onto parchment lined cookie sheet
- Bake cookies for 8 minutes or 6 on convection
- Remove and carefully, its hot, use your thumb to make the imprint.
- Fill the imprint with a little jam about 1/2 tsp. Too much and it will come out.
- Bake for another 4 minutes.
- Remove and allow to cool before serving.
Notes
Cookies will harden as they cool. Allow to cool completely before serving.
- Prep Time: 5 minutes
- Cook Time: 8 minutes