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PECAN SHORTBREAD COOKIES
I have had this recipe in my notes for so long, I honestly don’t know where I found it. I did change the preparation instructions, though, to simplify the process, but props to the original writer, whoever you may be.
Enjoy!
Ingredients: 2 ½ cups blanched almond flour ¼ teaspoon kosher or sea salt ¼ teaspoon aluminum free baking soda 1 cup chopped raw pecans ½ cup organic butter 1/8 teaspoon Now brand or Kal brand stevia 1 tablespoon pure vanilla (no sugar – check the label)
Preparation:
1. In a stand mixer, or using an electric hand held beater, combine the butter and stevia. Add the vanilla and mix again until all three ingredients are incorporated. 2. In a separate bowl, combine all the dry ingredients, including the pecans. 3. Combine the butter mixture with the dry ingredients. 4. Using a piece of parchment paper, form the dough into a log, approximately 2 ½ inches in diameter. 5. Freeze the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices. 6. Place the slices on a baking sheet lined with a clean piece of parchment paper. 7. Bake at 350 degrees until lightly golden, approximately 10 to 15 minutes. 8. Cool and serve.
Makes 24 cookies
PECAN SHORTBREAD COOKIES
I have had this recipe in my notes for so long, I honestly don’t know where I found it. I did change the preparation instructions, though, to simplify the process, but props to the original writer, whoever you may be.
Enjoy!
Ingredients: 2 ½ cups blanched almond flour ¼ teaspoon kosher or sea salt ¼ teaspoon aluminum free baking soda 1 cup chopped raw pecans ½ cup organic butter 1/8 teaspoon Now brand or Kal brand stevia 1 tablespoon pure vanilla (no sugar – check the label)
Preparation:
1. In a stand mixer, or using an electric hand held beater, combine the butter and stevia. Add the vanilla and mix again until all three ingredients are incorporated. 2. In a separate bowl, combine all the dry ingredients, including the pecans. 3. Combine the butter mixture with the dry ingredients. 4. Using a piece of parchment paper, form the dough into a log, approximately 2 ½ inches in diameter. 5. Freeze the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices. 6. Place the slices on a baking sheet lined with a clean piece of parchment paper. 7. Bake at 350 degrees until lightly golden, approximately 10 to 15 minutes. 8. Cool and serve.
Makes 24 cookies
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