Mexican Wedding Cookies
Made in mind for: Growing Gardens
Yields approx. 30 cookies
1 ¼ C Almond Flour
1 ¼ C Bella Gluten-Free Flour
¾ C Pecans, toasted and chopped
¼ tsp Sea Salt
¼ tsp Baking Soda
5 TBS Madhava Honey (substitute maple syrup for vegan version)
½ C Coconut Oil, melted
1 TBS Vanilla Extract
¼ C Powdered Sugar, optional
Combine dry ingredients and nuts together in a large bowl. Add melted coconut oil, honey and vanilla. Mix until the dough comes together. Using small ice cream scoop, place 1 ½” balls of dough on parchment lined baking sheet. Bake in 350 degree oven for 7-10 minutes until outer edges just begin to brown. Remove from oven and cool completely. Place powdered sugar in bag, add cooled cookies a few at a time and shake until fully coated. Enjoy!
Alternatively, for Pecan Shortbread, form dough into two logs. Wrap each log in plastic wrap and place in freezer for approximately 1 hour. Remove from freezer and remove plastic wrap. Cut the log into thin (1/8″ to 1/4″ thick) slices, and follow baking instructions above.