Imagine biting into a cookie so delicate, so rich with nutty flavor, that it instantly transports you to a cozy kitchen filled with warmth and comfort. These Pecan Shortbread Cookies are not just a treat – they're a culinary experience that will have your taste buds dancing and your guests begging for the recipe! Gluten-free, naturally sweetened, and packed with the rich, toasty essence of pecans, these cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pecans, finely chopped
- 1 cup almond flour
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, finely chop the pecans using a food processor or sharp knife until they reach a fine, almost powder-like consistency.
- In the same bowl, combine the finely chopped pecans, almond flour, and salt. Whisk these dry ingredients together until well incorporated.
- In a separate small bowl, mix the melted coconut oil, maple syrup, and vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon until a cohesive dough forms. The mixture should be slightly crumbly but hold together when pressed.
- Refrigerate the dough for 10 minutes to help it firm up and make it easier to handle.
- Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to about 1/4 inch thickness.
- Use a cookie cutter or knife to cut the dough into desired shapes. For traditional shortbread, cut into rectangles or triangles.
- Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Chop Those Pecans Finely: The key to a smooth, delicate texture is to process the pecans until they're almost a powder. This ensures an even, melt-in-your-mouth consistency.
- Chill for Success: Don't skip the 10-minute refrigeration step. This helps the dough firm up, making it easier to roll and cut, and prevents spreading during baking.
- Parchment Paper is Your Friend: Use parchment paper when rolling out the dough to prevent sticking and make transfer a breeze.
- Watch the Edges: The cookies are done when the edges turn a light golden brown. Ovenbaking can quickly turn these delicate treats from perfect to burnt.
- Cooling Matters: Let the cookies cool completely on a wire rack to achieve the perfect crisp texture.
- Storage Tip: Store in an airtight container to maintain freshness for up to 5 days – if they last that long! Pro Hack: These cookies are not just delicious – they're also gluten-free, making them a perfect treat for those with dietary restrictions.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 4g
Protein: 2g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 0mg
