Yesterday I tried my hand at adapting a family favorite Christmas cookie recipe to make it gluten-free.
Pecan Fingers. I think they're known by other names and shapes...Wedding Cakes, Pecan Crescents, etc.
The good news is they tasted pretty good! I substituted a gluten-free flour blend and ghee instead of butter.
However, they were much more delicate than the traditional version made with regular flour, and tended to crumble and break easily. That's not surprising, since the gluten in regular flour is what makes dough sticky. The GF flour blend compensates for this somewhat by including xanthan gum.
You're supposed to roll them in powdered sugar after baking. The rolling part was a no-go. They were too breakable, these gluten-free cookies.
Instead, I resorted to sprinkling them with powdered sugar sifted through the tines of a fork. That worked pretty well.
After an initial small test batch, I decided to use a cookie dough scoop to just plop the rest onto the baking sheet, no fussing with finger shapes.
So instead of Pecan Fingers (aka Broken Fingers), we had Pecan Snowballs. They tasted even better today.
Here is the original recipe, in the words of my mom. I'd asked her to write down this and a couple other family favorite recipes for me about 10 or a dozen years ago. I like how she included helpful hints and her own words of wisdom.
Next up, caramel corn! What's in your oven?