pecan shortbread cookies (no grain, no sugar)

This is another great cookie we have made that everyone in my family likes. They are simple and yummy.

I found this recipe on a gluten free blog and of course modified them a little. Here is the link followed by my modifications.

http://elanaspantry.com/pecan-shortbread-cookies/

Modifications:

Pecan Shortbread Cookies

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• 1 1/4 cup almond flour
• 1 1/4 cup cashew flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 cup pecans, toasted and chopped
• 5 tablespoons honey ( I actually think this may be a little sweet - might want to try 4)
• ½ cup salted butter, melted 
• 1 tablespoon vanilla extract

1. In a large bowl combine almond flour, salt, baking soda and pecans
2. In a smaller bowl, mix together agave, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into slices
6. Place slices on a parchment lined baking sheet
7. Bake at 350° until lightly golden, 7-10 minutes
8. Cool and serve

Makes 24 cookies

The longer you cook them the crispier they become. I would suggest increasing the baking time to maybe 12 min for a nice crunchy cookie. Also I would highly recommend not to move these cookies till they are completely cooled. They are very delicate at first, but become more manageable when cooled.