Pecan Sandies
Dry
and delicious but not too sweet
Sheets lightly greased Oven 375
degrees F Time 15 min
1 C butter
1/3 C oil
1 1/2 C brown sugar
3 eggs
Mill together:*
400g soft wheat
150 g rice
200 g oats
2 sticks cinnamon (1 1/2 T)
1 t soda
1 t salt
2 C lightly toasted, chopped pecans Cream the butter
and oil together. Beat in the brown sugar until smooth.
Beat in the eggs.
Whisk the dry ingredients together. Stir into the creamed mixture
along with the nuts.
Drop the batter by heaping teaspoonsful onto the sheets, and lightly
flatten them (they won't spread much on their own).
Bake until lightly browned at the edges. They should cool out to
dry and crisp outsides, with softer insides. Very nice.
Makes 8 dozen cookies @ 90 calories:
63 % fat
38% carbos
6 % protein
*Substitute 5 C unbleached or whole wheat pastry flour OR 2 2/3 C
unbleached or whole wheat pastry flour plus 1 C rice flour plus 1 1/3 C
oat flour.
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