Candida Diet Friendly Pecan Sandies

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar, sifted
Lakanto Sweetener Powdered - 16 Oz Now Foods Organic Confectioner's Erythritol - 1 lb Powder Sweetleaf Better Than Sugar Powdered Stevia Swerve Organic Blend Confectioners Whole Earth Powdered Erythritol Blend
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Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2 tsp vanilla extract
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ tsp salt
1 ½ cups pecans, finely chopped and toasted
Chef's tip
Use the same amount, keeping the same form - whole, chopped, or toasted.
2 tbsp powdered sugar, for rolling (optional)
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

Instructions

1
Preheat the oven to 325°F (165°C). Spread the chopped pecans on a dry baking sheet and toast for 6–8 minutes, stirring once halfway through, until fragrant and lightly deepened in color. Transfer to a plate and let cool completely.
2
In a large bowl, beat the softened butter and powdered sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the vanilla extract.

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