Well, these are probably the closest I could find. They're both from Uprisings: The Whole Grain Baker's Book.
These are soft cookies. Apparently I made these at some point because I made a note to myself to try leaving out the eggs for a crisper cookie. I never did that, though, so you're on own there. And it only calls for almonds, but you could make a mixture with sesame seeds added. Just make sure it ends up being the same amount in the end. And if you don't want them to taste so "almondy", you could use vanilla.
Almond Rice Cookies
1 cup butter, room temp.
1/2 cup honey (you could use maple syrup, instead)
2 eggs
1 1/2 tsp. almond extract
2 cups rice flour
2 cups finely chopped almonds
Preheat oven to 325 degrees. Cream the butter, honey, eggs and extract. In another bowl, mix the dry ingredients, then add to the creamed mixture. Mix. The dough will be loose. Drop small spoonfuls onto baking sheet (this makes about 24 cookies). Bake for 12-15 min. Cool completely before removing from the baking pan.
You could make these with almonds instead of pecans, and you could try using rice flour instead of w.w. pastry flour.
Pecan Sandies
1 1/4 c. butter (or margarine)
1/2 c. maple syrup
1/4 c. honey
1 tsp. vanilla
2 1/4 c. whole wheat pastry flour
1 1/4 c. pecan meal or blended pecans
Preheat oven to 350 degrees. Cream the butter, maple syrup, honey, and extract. Add the flour and pecans and mix. Drop small spoonfuls of the dough onto a cookie sheet and flatten (should be about 1/4 inch thick). You can also press a pecan half into the top of each cookie. Bake 25 min.
Hope you're able to make up something that hits the spot! Let me know how your experimenting goes.
Christie
