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Decluttering & Butter Pecan Sandies

March 13, 2012

Dear neighbor, C, is decluttering in preparation for selling her house. Another friend spent 3 years doing the same. The daunting task of going through every single drawer, every single cabinet has kept me frozen, unable to move for far too long.

Taking C’s advice, I started with the smallest room – the laundry room. It amazes me the emotional energy required to sort stuff!

The top of the washer & dryer are cleared off & 1 cabinet decluttered! Hurrah! A million more to go!

Cabinet

Butter Pecan Sandies

In the mood for a cookie?

Ingredients:

  • 1/2 cup softened Unsalted Butter
  • 1 cup firmly packed Light Brown Sugar
  • 1 teaspoon Vanilla
  • 1 Egg
  • 3/4 cup All-purpose Flour (I use sprouted grain for a crunchier cookie texture)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 cup finely chopped Pecans

Instructions:

  1. Preheat oven to 400 degrees.
  2. Cream butter & sugar together.
  3. Add vanilla & egg; beat until light & fluffy.
  4. Add dry ingredients, then pecans.
  5. Drop by teaspoons onto Silpat-lined baking sheets.
  6. Bake about 5 minutes.
  7. Cool for about 30 seconds; Remove to racks.

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2 Comments
  1. Sarie permalink
    March 14, 2012 12:18 pm

    I have started using primarily Almond Flour. Do you think I’d be able to substitute the regular flour with it? Sarie

    • March 14, 2012 1:49 pm

      Most of the time non-gluten flours can be substituted. Where you get into difficulties is if you want a fluffy biscuit, light layer cake or loaf of bread that rises to extraordinary heights. Original breads were flat breads, usually cooked directly over a fire. Yeast and baking soda/powder changed the common bread to a lighter variety.
      Try some different flours with different recipes. If there is no gluten-intolerance you may want to begin substituting only part of the wheat flour with alternatives. Chances are that even if the loaf/cake doesn’t look quite right, it will probably be edible and may be delicious.

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