- 2.6 ounces potato starch (about 1/2 cup)
- 2.3 ounces cornstarch (about 1/2 cup)
- 2.1 ounces garbanzo bean flour (about 1/2 cup)
- 2.1 ounces sweet white sorghum flour (about 1/2 cup)
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup sifted powdered sugar
- 5 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 2 tablespoons canola oil
- 1 tablespoon 1% low-fat milk
- 2 large egg yolks
- 1/2 cup pecans, finely chopped
- 1/3 cup powdered sugar
- calories 68
- fat 3.7 g
- satfat 1.2 g
- monofat 1.6 g
- polyfat 0.6 g
- protein 0.8 g
- carbohydrate 8.2 g
- fiber 0.6 g
- cholesterol 14 mg
- iron 0.2 mg
- sodium 30 mg
- calcium 5 mg
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon potato starch, cornstarch, and flours into dry measuring cups; level with a knife. Combine potato starch, cornstarch, flours, xanthan gum, and salt in a medium bowl, stirring with a whisk.
Place 1/2 cup powdered sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add canola oil, milk, and egg yolks, beating until blended. Gradually add flour mixture, beating until blended. Stir in pecans.
Shape dough into 38 (1-inch) balls, and place 2 inches apart on baking sheets lined with parchment paper. Flatten tops of cookies slightly with fingers. Bake at 350° for 10 to 12 minutes or until bottoms of cookies are lightly browned.
Immediately roll warm cookies in 1/3 cup powdered sugar; cool completely on a wire rack, reserving powdered sugar. Reroll cooled cookies in remaining powdered sugar.
These cookies can be stored in an airtight container up to 2 weeks.