The faintly gritty texture of sorghum flours is a plus in these pecan sandie type cookies.  They’re great for a snack or with afternoon tea.  To make them into spice cookies, add up to 3/4 teaspoon mixed cinnamon, ginger, and cloves.

1/2 cup butter, softened

1/2 cup sugar

1 teaspoon molasses

1/2 cup finely chopped pecans

1 egg

1/2 cup sorghum flour

1/2 cup white rice flour

1/4 cup potato starch

1 teaspoon xantham gum

1 teaspoon baking powder

Preheat over to 350. Cream the butter, sugar, and molasses together.  Add the pecans and egg.  Mix together the flours, potato starch, gum, and baking powder.  Mix the dry ingredients into the butter mixture.  Scoop onto cookie sheets.  Bake for 10-12 minutes.  Makes approximately 30 cookies.

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