Pecan Sandies

Do you have a memory of pecan sandies from a box? I remember the buttery, crumbly, and nutty taste, all in a single bite. Here's my rendition using toasted pecans, maple syrup or honey, and a mix of almond and coconut flour to keep things on the light and slightly crumbly side.

I had planned to update my old pecan sandies recipe using almond flour, but after looking at the ratios of ingredients I decided to start over with a mix of almond and coconut flour.

While chilling my dough I got to thinking about the best way to slice cookie dough. Here are some cookie dough slicing tips I find helpful.

• Shape the log before chilling. Smooth it, roll it, and shape it as you would like it to be after chilling it.
• Chill the dough completely for clean slices. Refrigerate the dough logs for at least 2 to 4 hours, or until very firm.
• Consider freezing the dough, however it will get very hard if it's been in for a while. You may need to let it sit on the counter for a few minutes before slicing.
• Slice it with dental floss, a wire cheese slicer, or a warm, clean knife. I use a sharp knife and rinse it in hot water for a second if it's getting goopy. One decisive downward motion is better than a sawing motion.
• Turn the log after each slice, rotating the dough a quarter turn to make sure the sides stay round.

This dough may initially be a bit crumbly but it will come together in a ball with some hand pressing and rolling. Feel free to hand shape the cookies if you prefer. I like rolling the dough into a log and then I place it in the freezer for an hour or so. If you're placing it in the refrigerator, I recommend leaving in there for at least 2 hours, or until firm so it's easier to slice into cookie discs and bake.