Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid).

Pecan Sandies: 2 cups Pecan Halves, divided 1/2 cup packed Brown Sugar 1/4 cup Powdered Sugar 1-1/2 cups Bob's Red Mill. Unbleached White Fine Pastry Flour 1/2 tsp Salt. 3/4 cup Butter, chilled, cut into -inch cubes. 1 Egg Yolk. Process 1-12/cups pecans and sugars in food processor for 10 pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coane sand, about 10 pulses. Add egg yolk and process until dough formas into a ball. Turn dough onto a piece of plastic wrap and shape into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 325 degrees E Grease two baking sheets. Unwrap dough and cur into 1/4 -inch rounds. Place on prepared baking sheets 1 inch apart Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes Makes 32 cookies. Cranberry Walnut Scones: 3 cups Bob's Red Mill Unbleached White Fine Pastry Flour 1/4 cup Sugar 4 tsp Baking Powder 1/2 tsp Salt 1 cup Butter, softened 2 tsp Orange Zest 3/4 cup dried Cranberries 1/2 cup Walnut pieces 1/2 cup + 2 Tbsp Milk, divided 2 eggs 1 Tbsp coarse Sugar (optional) Preheat oven to 425 degrees F Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder and salt. Add butter and mix until a crumbly dough forms. Add orange zest, dried cranberries, walnut pieces, 1-1/2 cup milk and eggs. Mix until a wet dough forms. Scoop dough onto baking sheet. Using floured hands, shape into a round about 15-inches thick. Cut into 8 wedges. Brush tops with remaining 2 tablespoons milk and sprinkle with coarse sugar. Bake until golden, 17-20 minutes, Makes & 8 scones. Flaky Apple Pie: Crust 2-1/2 cups Bob's Red Mill Unbleached White Fine Pastry Flour 1 /2 tsp salt. 1 cup Butter, chilled and Cubed 1/2 -2/3 cup Ice Water 2 tbsp Milk 1 Tbsp Sugar. Filling: 4lbs granny smith apples, peeled ½ cup sugar zest of 1 lemon 1 tbsp fresh lemon juice. 1/4 tsp salt. 1/4 tsp nutmeg. 1/4 tsp cinnamon. In a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, until dough forms. Divide dough and form each piece into a disc Wrap each in plastic and refrigerate for 1 hour. Cat apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon zest, lemon juice, salt and spices. Stir to coat Preheat oven to 425 degrees F On a floured surface. roll first disc into a 12-inch circle. Press the dough into pie plate. Pour in apple mixture. Roll out second disc into a 12-inch circle and place over filling. Trim dough edges, leaving 1/2-inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust. Brush top crust with milk and sprinkle with remaining sugar. Bake for 25 minutes. Reduce temperature to 375 Degrees F and bake for 30 minutes or until crust is golden brown and juices are bubbling. Remove from oven and cool at least 1 hour.

Store in a cool, dry place.