Pecan Shortbread cookies (gluten free)
While experimenting to create a gluten free snowball cookie recipe, this yummy version of a pecan shortbread was born. (As usual I use all Organic Ingredients except the almond flour as that’s hard to find: I used Bob’s Red Mill super fine, blanched. If you aren’t able to afford organic for the rest of the ingredients, I advise you at least use organic butter.)
Makes 1 1/2 dozen cookies.
This recipe can be doubled for a larger batch.
1/2 cup butter (add a dash of salt if using unsalted)
1/3 cup confectioners sugar, sifted
1 tsp. Pure vanilla
1/2 cup chopped pecans or any nut you like
1 1/4 cup almond flour, fine grind (I used blanched)
Pre heat oven to 300 degrees.
Cream butter, sugar and vanilla in mixer.
Add in nuts and flour, beat until well blended and mixture clumps.
Roll into balls or place rounded spoonful about 1” diameter onto ungreased cookie sheet.
Bake for 15 minutes until lightly browned around the edges.
Remove and cool. Enjoy.
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