Pecan Shortbread Cookies
These cookies are so good my friend Elizabeth tells me they're addictive. Go ahead, bake these buttery treats and see for yourself.
Pecan Shortbread Cookiesprint friendly recipe
2½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 cup pecans, toasted and chopped
5 tablespoons agave nectar
½ cup salted butter, melted
1 tablespoon vanilla extract
2½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 cup pecans, toasted and chopped
5 tablespoons agave nectar
½ cup salted butter, melted
1 tablespoon vanilla extract
- In a large bowl combine almond flour, salt, baking soda and pecans
- In a smaller bowl, mix together agave, butter 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
Makes 24 cookies
Enjoy these gluten-free pecan shortbread cookies!
Welcome to Elana's Pantry!
If you enjoyed the recipe above please take a moment to look at the rest of my gluten free recipes.You can also read more about me, peruse my forums or subscribe to Elana's Pantry below and receive an email anytime I post a recipe. Thanks!
Posted on May 8, 2007 in desserts by Elana
you might also like: Chocolate Chip Cookies
or Orange Heart Cookies
stumble it share on facebook site feed email subscription
print friendly recipe
email this
6 comments
I made these last weekend and they are delicious! I made half the batch the weekend before last and kept the other half of the dough in the freezer. I was able to just take the rest of the dough out and let it sit for a few minutes then pop them into the oven this weekend for a quick treat! I used half Agave and half stevia powder and they were perfectly sweet!
Thank you so much for all of your fantastic recipes, Elana! You have helped me feel as though I can eat like a ‘real person’ again! :)
I added 1 tablespoon each of orange peel and orange extract, doubled the pecans, and substituted 2 tablespoons of the agave with brown sugar. Sprinkled lightly with cinnamon sugar. This is such a yummy basic recipe that lends itself to all kinds of possibilities, depending on what ingredients are on hand. Thank you for your great inspirations.
wow! I had my doubts about this cookie, but I was soooo wrong. delicious. thanks so much.
[...] thought I’d go check out Elana’s Pantry for a sugar cookie recipe. I found this one for Pecan Shortbread Cookies, which looked perfect, until I realized that I’d used up all but 1/2 cup of my almonds [...]
Love the taste of pecans in cookies but hate making cookies so always find short cuts. Made these with quite a few shortcuts but they still came out delicious, chewy instead of crisp.
Had to skip the vanilla (doesn't work for my body).
Creamed my room temp. butter with 1 1/2 c. almond flour. Stirred the rest of the dry ingredients into another bowl. Added the agave to the creamed mixture and blended well. Then added in the dry mixture. Scooped onto parchment lined sheet. 10 minutes at 350 degrees was perfect. 24 cookies exactly.
Getting them off the sheet without crumbling was a bit of trouble. They wanted to fall apart. So..I let them cool on the parchment and the pan for 2 minutes, then carefully slid the parchment onto a rack for 2 minutes, before removing from the parchment. Saved them from any more crumbles. They can now be picked up whole.
Will try these the proper way some time because I love shortbread too!
The coconut sugar I ordered came in yesterday and I decided to test it out today.
I made this recipe and substituted toasted chopped almonds for the pecans and the coconut sugar for the agave nectar. I wasn’t sure they would turn out because of using a dry sweetener in place of the liquid but they came out GREAT!
I don’t follow Elana’s directions, just the ingredients list. This time I rolled the batter into 24 balls and flattened them on my parchment paper to about 1/4 inch thickness, baked for 12 minutes. The batter held together well and was just the right texture to roll. They came out dry and crispy just like shortbread but the cookies are not crumbly and I didn’t have to let them cool on the sheets before removing to the racks. They worked just like a “regular flour” cookie.
Best of all is, even 2 hours after eating some, I still don’t have heart palpitations or racing heart! No negative effects like with real sugar, honey, and other stuff for me. I hope this continues and in a few days I can say I have finally found a sugar substitute I can use!
I post as "bakingfool" in the forums as my name was already taken.
I came back to edit but this is the best I can do.
Just wanted to say that I also received my pure ground vanilla beans and used that in place of the liquid vanilla.
bakingfool