Pecan Shortbread Cookies
2.5 cups almond flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup pecans, chopped
1/2 cup grapeseed oil
5 tablespoons honey
1 tablespoon vanilla
In a large bowl combine almond flour, salt, baking soda and pecans
In a smaller bowl, mix together honey, grapeseed oil and vanilla
Mix wet ingredients into dry
Place dough in the center of a large piece of parchment paper and form into a large 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 and serve
