Pecan Shortbread Cookies (Perfect for Paleo, Gluten Free and even vegan)
1 ¼ cups chopped and toasted pecans
2 ½ cups almond meal (also called almond flour)
¼ teaspoon baking soda
¼ teaspoon sea salt
1/3 cup honey
½ cup butter, melted (or use melted vegan shortening)
1/8 teaspoon almond extract
2 ½ teaspoons vanilla extract
In a large bowl, whisk together pecans, almond meal, baking soda and salt. In a small bowl, whisk honey, butter and two extracts together. With a spoon or fork, mix liquid mixture into dry mixture. Place dough on a large piece of parchment paper and form into a long cylinder, about 2-3 inches in diameter. Wrap paper around dough, place in freezer and freeze one to two hours, until firm.
Preheat oven to 350°F. Cut frozen dough into 1/8-inch thick slices. Place slices on parchment paper lined flat, rimless baking sheet. Bake about 6 to 10 minutes, until lightly golden brown. Cool on wire rack. Store in tightly covered container.
Makes about 24 shortbread cookies.
Recipe adapted from numerous online recipes by Kim Galeaz, RDN CD Registered Dietitian Nutritionist, Certified Dietitian