Gluten-free pecan sandies from BraveTart: Iconic American Desserts (page 223) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on February 27, 2024

    These were delicious. My butter was salted, so I reduced the salt to 3/4 tsp (Diamond Kosher). Good move as they have that lovely salty edge as a contrast to the browned butter. Right after baking they were maybe too crumbly, but by day 2 they were perfect. Great texture, will hold for days - not weeks but that's only due to their rapid disappearance! The little disks look exactly like they ought to, a replica for the purchased version but vastly superior (and GF!).

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