Monday, December 26, 2016

Pecan Shortbread Cookies

Pecan Shortbread Cookies

Serves: 24 cookies
2 ½ cups blanched almond flour (not almond meal)
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 cup pecans, toasted and chopped
5 tablespoons honey or agave nectar
½ cup salted butter, or palm shortening , melted
1 tablespoon vanilla extract

Directions:In a large bowl combine almond flour, salt, baking soda, and pecans.

In a small bowl, mix honey, butter, and vanilla
Mix wet ingredients into dry ingredients.

Place dough in center of a piece of parchment paper
Form into a log approximately 2½ inches in diameter
Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices.

Place slices on a parchment lined baking sheet
Bake at 350° until lightly golden, 7-10 minutes.

Cool for 1 hour

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