Spiked Pecan Sandies

Prep: 45 mins
Bake:15 mins
Makes 32 cookies, Serves 16

The whiskey and Extra Virgin Olive Oil give these pecan sandies a sophisticated touch.  These have just enough whiskey to get a mild oaky flavor which balances perfectly with the toasted pecans and vanilla extract. These cookies have a slightly crumbly texture, mild sweetness and deep flavor profile.  Rolling each cookie takes a little extra time but worth the effort for an elegant, sugar-dusted, beautiful presentation that your family will remember and request.

Two of these detoxed cookies contain about 220 calories, 6 grams of fiber (about 25% of the daily), 6 grams of protein and only 4 grams of slowly digesting net carbohydrates to maintain consistent energy levels and keep you feeling satisfied.  Compare that to the same size serving of traditionally made pecan sandies which contain 270 calories, only 2 grams of fiber, 10 mg of cholesterol, 3 grams of protein, 12 grams added sugar and 28 grams of rapidly digesting net carbohydrates to spike blood sugar and insulin levels.

Dry Ingredients:
2 cups Flour Swap
1 cup chopped pecans (toasted at 325 degrees for 4-5 mins until fragrant)
½ cup Powdered Sugar Swap
½ cup Sugar Swap (granular)
1 teaspoon salt

Wet Ingredients:
1 cup Butter Swap
2 tablespoons vanilla extract
2 tablespoons Whiskey or Bourbon
2 tablespoons Extra-Virgin Olive Oil (plus more if dough feels too dry)
½ cup additional Powdered Sugar Swap for rolling

Directions:
Preheat the oven to 325 degrees.  Line a cookie tray with parchment paper or grease with cooking spray.

Spread the pecans in a single layer on a cookie sheet and bake for about 4 to 5 minutes until fragrant. Remove from the oven and allow to cool while you make the dough.

Mix all dry ingredients except pecans, then add wet ingredients and use your hands or hand mixer to thoroughly mix until crumbly dough texture is achieved.  Add toasted pecans and mix well.  The dough should be crumbly but stick together when pressed, add a little olive oil if needed.  Use your hands to roll cookie balls 1” in diameter.  Space them about 1” apart on the parchment lined or greased cookie sheet to give them breathing room as they bake (they will not spread).  Place in a preheated oven and bake for 16-20 mins until tops are cracked and bottoms are golden.  Remove from the oven and let completely cool on the cookie sheet.  Roll cooled cookies in Powdered Sugar Swap and store covered in the fridge for up to 5 days or freeze for longer term storage.   *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.