Low-Carb Pecan Shortbread Cookies

• Vegetarian
• Gluten free

• Baking & Spices

  • 3/4 cup Almond flour, superfine
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 cup Stevia/erythritol sweetener, granulated
  • 1 tsp Vanilla extract, organic

• Nuts & Seeds

  • 3/4 cup Pecan pieces

• Dairy

  • 1/4 cup Butter, organic grass-fed

Found on simplysohealthy.com

Description

Ingredients

• ¼ cup organic grass-fed butter-very cold
• ¾ cup superfine almond flour
• ¼ cup granulated stevia/erythritol sweetener
• 1 teaspoon organic vanilla extract
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 3/4 cup pecan pieces

Directions

• Preheat oven to 350º Fahrenheit. Line two cookie sheets with parchment paper. Insulated cookie sheets work best for this recipe, but other sheets will work fine as well. Place all ingredients except pecans in a food processor. Pulse to combine. Add pecans to the food processor. Pulse until pecans are finely ground and incorporated into the dough. It may be necessary to open the food processor and scrape the dough off the sides. When processed enough, the dough should form a ball when pressed together. Using hands, shape the dough into a ball and divide in half. Form half of the dough into a disk shape and place on a piece of parchment. Cover with another piece of parchment and roll out with a rolling pin to a thickness of about 3/16th inch. Using cookie cutters, cut the rolled out dough into shapes. Using a thin spatula, gently place cookies on the prepared cookie sheets, leaving at least ½ inch between cookies. Repeat this process for the second half of the dough. Bake cookies from 6 - 8 minutes. They are done when the outside edges start to brown. Watch them carefully as they burn quickly. Allow the cookies to cool on a sheet about 5 minutes before transferring to a cooling rack. To transfer to the rack, gently slide them off of the parchment.