Tuesday, December 17, 2013

jane's pecan puffs

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jane's pecan puffs

1 1/2 c. pecans
1/2 c. butter
2 tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt (fancy, if you have it)
1 c. cake flour
     or gluten-free:
     70 g. rice flour
     35 g. cornstarch
     18 g. potato starch
     18 g. tapioca starch
icing sugar, for rolling

Grease two cookie sheets or line them with parchment paper.

Grind the pecans in a food processor (not a blender) until small but not until they become pecan butter. Set aside. If using gluten-free flours, mix them together well. Stir salt into the cake flour or gluten-free flours and set aside.

Cream sugar and butter. Stir in the ground pecans and vanilla. Stir in the flour-salt mixture. Roll into small balls (about 1 to 1.5 inches in diameter) and place on prepared cookie sheets. If using gluten-free flours, chill in the fridge for 15 minutes.

Preheat the oven to 300 degrees Fahrenheit. Bake the cookies for 23 to 30 minutes, depending on size. Their bottoms should become lightly golden. Once they are cool enough to touch but still somewhat warm, carefully roll in icing sugar.

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