Makes about 2 dozen cookies Difficulty
1-1/4 cup gf flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg, freshly grated 1/4 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon mace 6 Tablespoon unsalted butter 3/4 cup firmly packed brown sugar 1 Tablespoon molasses 1 large egg (egg yolk & whites separated) 1 large egg 1 teaspoon vanilla extract 1 cup pecans, coarsely chopped
Whisk together gf flour, cinnamon, ginger, nutmeg, salt, baking soda, and mace.
In work-bowl of a stand mixer, fitted with a paddle attachment, cream butter on medium- low speed until smooth, about 2 minutes. Add brown sugar and beat for 2 minutes. Add molasses and continue to beat until combined, scraping down sides of bowl occasionally. Add egg yolk, whole egg and vanilla, scraping down sides of bowl again.
Reduce speed to low and add dry ingredients in 2 additions, mixing until combined.
Spoon dough onto a large sheet of plastic wrap (dough will be very soft). Wrap plastic wrap around dough and place in freezer for about 20 minutes or until slightly firm.
Whisk egg white lightly with 1 teaspoon water.
Place chopped pecans in a long shallow baking dish.
On a lightly gf floured surface form dough into a log about 8-9" long & about 2-2-1/2" wide in diameter. Set log on a sheet of wax paper. With a pastry brush lightly brush entire log with egg white mixture.
Transfer log to dish containing nuts and roll to coat log with nuts.
Position log on a sheet of plastic wrap. Wrap plastic wrap around log and twist ends tightly to seal. Freeze log until firm, at least 2 hours (or it will also keep frozen for up to 3 months).
Preheat oven to 350°F.
Line a rimmed baking sheet with parchment paper. Using a small serrated knife, slice dough into 1/4" rounds, using a gentle sawing motion. Set rounds 1" apart on prepared baking sheet.
Bake until tops feel set and slightly firm, about 14-16 minutes. Let cool on pans for 5 minutes.
With a metal spatula, transfer cookies to a cooling rack.
When cool, store between sheets of waxed paper in a tightly covered container for up to 1 week or freeze for up to 3 months.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.