Court's Pecan Sandy Cookies
Today's #freerecipefriday post is being shared a little late (ok, 4 days to be exact! 🙈) but- it's definitely worth your patience and waiting!
I threw together the most delightful cookies last week after an intense hankering for a Pecan Sandy shortbread type cookie to enjoy with some creamed coffee while watching a movie with my husband!
They came together SO quickly and easily, I just knew I had to add these to the #FRF recipe share lineup!
These are the perfect cinnamon-y, nutty, butttery Fall cookie.
I hope you love them as much as we do! 💜
Court's Pecan Sandy Cookies
Makes 12-14 Cookies
Calories: 120/ Fat: 12g/ Carbs: 1g Effective
6 T. Cold Salted Butter; Cut into small pieces
3/4 C. Almond Flour
1/3 C. Oat Fiber
1/2 C. Sweetener of Choice; Finely Ground
2 tsp. Gelatin
2 tsp. Vanilla Extract
3/4 C. Pecan Halves
1/2 tsp. Butter Extract
3/4 tsp. Cinnamon
Preheat oven to 350 Degrees F. Line a cookie sheet with parchment paper, and spray liberally with coconut or avocado oil spray.
Place your butter pieces, almond flour, oat fiber, 1/4 C. of your ground sweetener, gelatin, vanilla, butter extract, and 1/4 tsp. cinnamon in a food processor. Process until moist crumb form- then add in your Pecan halves and pulse until they're chopped and your dough is fully blended.
Make a large dough ball with your cookie dough, and roll it evenly into your remaining ground sweetener mixed with the remaining 1/2 tsp. of cinnamon.
Using a cookie scoop, scoop out desired cookie dough balls and place onto prepared baking sheet.
Gently press each dough ball flat and smooth until uniform in shape.
6. Bake for 15-20 minutes, until edges are golden brown.
7. Allow to cool slightly on baking sheet, then remove and transfer to a cookie cooling rack, and allow to cool completely. These firm up and taste MUCH better when they're crisp and cool- so, I reccomend baking a few hours in advance of eating. Enjoy!
