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Butter Pecan Cookies (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
2 sticks gluten-free butter, softened
1 ½ cups white sugar
2 teaspoons gluten-free vanilla extract
¼ teaspoon salt (½ if you use unsalted butter)
1 teaspoon gluten-free baking soda
1 rounded teaspoon xanthan gum
1 small box Jello vanilla instant pudding mix
2 ¾ cups gluten-free flour blend (You can 1 ½ pounds of rice flour to 1 pound corn starch)
¾ cup coarsely ground pecans
Mix all ingredients together in order shown. Dough should be very thick & gooey. If needed stir in more flour. Chill 1 or more hours. Drop by rounded teaspoons onto un-greased cooked sheet. Bake 10 to 11 minutes at 375F.
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1-½ teaspoon xanthan
½ cup brown sugar
1/8 teaspoon cloves
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¼ to 3/8 teaspoon cinnamon
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