I might as well be called the cookie monster, because give me a day honoring cookies and I will celebrate hard core.
I almost made my own batch of Pecan Sandies (hashtag glutenfreeproblems), because I know that I love shortbread and the recipe shouldn’t be too difficult, but then I got lazy as soon as I saw the part in the recipe that said the dough needed to be refrigerated for an hour. Shame on me.
Well, I was at the grocery store and remembered that I had seen pecan cookies from the company Pamela’s Products before. Lucky for me, they were shortbreads, and thus counted for today’s foodiday (food holiday?)!
I love Pamela’s cookies. They were among the first brand of gluten free products that I tried that didn’t taste like cardboard or have excess gritty rice flour or coconut. I can’t remember which brand, but there is a company that uses coconut as the base for most of their gluten free cookies. I like coconut, but not that much. Luckily, my mom loved those cookies, so I gave them to her. But then I found and loved Pamela’s.
I also love butter, which is probably why I like shortbread cookies so much.
Added bonus, when I went to go look for a picture to attach to this post, I saw on the Pamela’s website that apparently they recommend using these cookies for cookie crumb crusts. HELLLOOOOO, count me in! I imagine these would taste awesome with a pudding pie. Oooooh, maybe a banana pudding pie? I would eat that.
So whether you’re eating the classic elf cookies or the gluten free (expensive) grown up version, whole or in a pie crust, I think pecan sandies are a win. Why? Did I mention the butter? That’s why.