Grandma would hand pack cookies to send my mom when she lived in Houston and when I was away at college. Sometimes if she was visiting my mom and found out my boyfriend was coming to visit me, she would whip up a batch so that he could hand deliver them. I would have dorm mates ask if my Grandma would send them cookies too! Good thing my boyfriend did not have a sweet tooth, other wise I would never have any cookies!
Recipe makes 4 dozen 1-inch cookies
1 cup pecan halves
1 cup powdered sugar, sifted + 1 cup more for tossing
1 cup plus 2 Tablespoons butter, room temperature
1/3 cup whipped cream cheese
2 teaspoons GF vanilla extract
1 1/2 cups + 2 Tablespoons sorghum flour, sifted (with the tapioca)
1/2 cup + 2 Tablespoons tapioca flour, sifted (with the sorghum)
3/4 teaspoon xanthan gum
- Toast the pecan halves over low heat until fragrant.
- Sift one cup of the powdered sugar.
- Process the toasted pecans and the 1 cup of powdered sugar in the bowl of your food processor until even and fine.
- Cream together the butter and cream cheese with the powdered sugar/pecan mixture.
- Add vanilla.
- Sift together the sorghum and tapioca flours.
- Add the xanthan gum to the sifted flours.
- Mix the dry ingredients in to the creamed/wet ingredients until it comes together as cookie dough (2-3 minutes on medium).
- Roll into 1″ balls and place the balls on a large plate.
- Refrigerate the 1″ balls for 30 minutes to 1 hour. (*NOTE: If you need to refrigerate them longer, please cover them with plastic wrap. You can freeze the balls at this point too, if desired.)
- Preheat the oven to 350F.
- Lay out the balls on a cookie sheet lined with parchment paper or a silpat about 1 1/2″ apart.
- Bake for 12 – 15 minutes (Mine bake for 13 minutes) and remove from the oven. Allow the cookies to cool 2-3 minutes before attempting to move them.
- Dredge the warm cookies carefully in powdered sugar. (I usually put a cup of powdered sugar into a baggie and then toss 4 or so cookies about in the sugar until well coated.)
- Allow the cookies to cool completely on a cookie rack. (See photo above.)
- Toss in powdered sugar again, if desired, before serving or packing in an airtight container.