Pecan Sandies

So, I mentioned a week or so ago that I ordered myself some Carbquik. In all honesty, while it's low carb (and pretty much all dietary fiber), I am skeptical when I look at the ingredients... Maybe someone will prove me wrong and convince me that I shouldn't be worried about eating things like "enzyme-enriched wheat", "vital wheat gluten", and "unbleached patent wheat flour"... so yeah, I probably will be cutting down on the recipes that I bake that use Carbquik. If that didn't scare you away, this recipe for Pecan Sandies which I found on the Carbalose website, uses Carbquik in relative moderation. I thought that they were pretty tasty--a little dry, but... They're Pecan SANDIES. Of course they're dry. I really did enjoy them though. I used half vanilla extract, half almond extract (caramel extract sounds like it would be delicious though).

Ingredients

• 3/4 cup almond flour
• 1/4 cup Carbquik 
• 1/4 cup chopped pecans
• 1 egg white 
• 3 tablespoons butter, melted 
• 2 1/2 tablespoons Splenda or liquid equivalent
• 1/2 teaspoon vanilla or caramel extract (I used vanilla + almond) 
• Dash cinnamon 

Instructions

• In a small bowl, mix all ingredients well. 
• Line a large baking sheet with parchment paper and drop dough in 24 small mounds. Place baking sheet in freezer 5-10 minutes to firm up the dough. 
• Remove from freezer and roll dough into balls; put back on baking sheet making sure to space them evenly.
• Cover the balls with plastic wrap and with the bottom of a cup, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. 
• Bake at 325º 20 minutes, or until golden brown.