Pecan Sandies

Pecan Sandies

I found these wonderful cookies in the Kripalu Cookbook by JoAnn Levitt. They are easy and quick and tasty without being too sweet.

Ingredients:

1 1/2 cups whole pecans
1 cup butter, at room temperature
1/2 cup maple syrup
1 1/2 tsps vanilla extract
2 cups whole-wheat pastry flour

Directions:

Preheat oven to 350 degrees.
In a blender or food processor, finely grind the pecans and set aside.
In a large bowl, cream the butter with an electric mixer until fluffy.
Add the syrup and vanilla and beat until creamy.
In a small bowl, combine the flour and reserved pecan meal.
Add the flour mixture to the butter mixture and mix until just combined. (The mixture will be soft.)
Drop the dough in 1-inch balls on a well-oiled baking sheet and flatten the dough with a wet palm or thumb print.
Bake for 15 minutes, or until the edges and the bottoms are golden brown.
Cool on wire rack and serve warm.