Cookie Swap Recipe: White Sugar Cookies with Pecans

When I first heard about the Great Food Blogger Cookie Swap, I thought to myself about how much fun this would be! Then, my heart sank a little because I didn’t know if I’d be able to participate because of the whole gluten thing.  I went to Linday’s website, Love & Olive Oil and found that on the questionnaire you fill out, there was a portion to note any food allergies and the girls who started this would do their best to match you with people with similar allergies.  A few weeks later I got my matches and not only did I have to worry about gluten, but I also was paired with bloggers who ate vegan (buh-bye butter and eggs) and corn-free. 

I took one of my favorite cookie recipes from my grandma and revamped it to meet the dietary requirements.

collection of grandma’s best recipes 🙂

For the cookie swap, I selected her famous White Sugar Cookies with pecans.  I was amazed at how well these turned out.  I like them just as much (if not more) than the original recipe.  They reminded me of pecan sandies (pre-gluten free days).

White Sugar Cookies 
 Makes about 3 dozen
Ingredients
-8 tablespoons of Earth Balance coconut Spread
-1/2 cup powdered sugar
-1/2 teaspoon salt
-1/4 teaspoon baking powder
-1/2 cup coconut oil (melted)
-1 egg’s worth of EnerG egg replacer
-1/2 teapsoon cream of tartar
-1 teaspoon vanilla
-1/2 cup organic cane sugar
-2 cups of GF all purpose flour (I used Better Batter)
-1/4 teaspoon baking soda
-1/2 cup chopped pecans
Directions
cream coconut spread, coconut oil, cane sugar and powdered sugar.  Add egg replacement and beat well.  Stir in rest of ingredients.  More flour might be necessary.  Drop onto cookie sheet with a teaspoon and flatten slightly with glass dipped in powdered sugar.  Do NOT great cookie sheet.  I used parchment paper.  Bake at 350 degrees for 10 minutes until golden brown. 
Special thanks to the following for providing my house with tasty gluten-free treats:
  • Jacqueline @ The Dusty Baker. Your snowflake butter cookies were amazing!  The best gluten-free cut outs I’ve ever had 🙂 You can also follow her on Twitter.
  • Becca made Chocolate Puddle Drop Cookies.  These were my husband’s favorite 🙂 I enjoyed them as well (and even crumbled one in my oatmeal for Sunday morning breakfast). 
  • Julie @ Swim, Bike, Running on Empty made nutty chocolate pumpkin bits!  These are the perfect fall treat.  They were very moist and had a similar texture to a cake.  I loved them 🙂 

Overall, I thought the girls who organized did this a wonderful job!  I was surprised at how put together it all was.  I will for sure be participating in this next year.      

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