Pecan Shortbread Cookies

This is such a delicate cookie, great with your favorite hot beverage, and super easy to make. I'm eating one as I post this. I found the recipe from Elana's Pantry (elanaspantry.com). The only ingredient I needed to modify for my family is the agave nectar. Although I used to use agave nectar, I've studied research that agave has fructose amounts greater than high fructose corn syrup (or corn sugar, whatever you choose to call it). I replaced the agave with coconut crystals. I only use 6 tablespoons, but you can add more if you want it sweeter. Another good thing about this recipe ... no eggs. So you can taste the raw dough without fear of getting sick and adjust the sweetener accordingly.

Another trick to the recipe is rolling the dough into a log before slicing. Now I'm no Martha Stewart prodigy. That title belongs to my sister. So my dough logs are always flat on one side. My motto is, if it doesn't change the flavor, don't worry about it.

I will be using the recipe as a base for variations on the shortbread. To be continued ...

2 1/2 cups blanched almond flour

1/4 teaspoon salt 

1/4 teaspoon baking soda

1 cup pecans, chopped

6 tablespoons Coconut Crystals (or more if needed)

1/2 cup salted butter, melted

1 tablespoon vanilla extract

1. In a large bowl combine almond flour, coconut crystals, salt, baking soda and pecans
2. In a smaller bowl, mix together butter and vanilla
3. Combine wet and dry ingredients
4. Place dough in the center of a large piece of parchment paper or wax paper and form into a large log approximately 2 1/2 inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into 1/8 inch thick slices
6. Place slices on a parchment lined baking sheet or baking stone
7. Bake at 350 degrees until golden, 10 minutes (If not golden at 10 minutes, check every minute until they are. You don't want them to get too brown.)
8. Cool (When they come out of the oven, they will be soft. They will become crunchier once they cool.)
9. Enjoy!

Coconut Pecan Macaroons

I'm late getting this posted, but it's December and time for Cookie Fridays. For the first Friday, I chose Coconut Pecan Macaroons -- for no other reason than I had all the ingredients in the pantry and fridge.

This is a new recipe for me that I found at http://glutenfreebay.blogspot.com and modified for our needs. Family Review: Thumbs up. It's a keeper. We gobbled up most of them the first day.

4 egg whites
1 tsp vanilla
1/4 tsp salt
3-4 tsp Stevia*
1/2 cup plus 2 Tbsp ground pecans
2 cups dried shredded unsweetened coconut

Preheat oven to 325 degrees F. Whip the egg whites, salt and vanilla until frothy with an electric mixer. Add Stevia. Whip until stiff peaks form. Gently fold in the pecans and coconut.

Line a cookie sheet with parchment (I used my baking stone, sprayed with non-stick cooking spray). Drop rounded tablespoons of batter onto the parchment (or stone) about 1/2 inch apart. Bake approximately 20 minutes or until golden brown around the edges.

Optional: Sorry, I didn't measure this next step. I just threw it together. Melt some chocolate chips and a pat or two of butter together, stirring frequently. Add splash of vanilla and stir. Add milk, if needed, to thin to drizzling capacity, and drizzle mixture over cookies. (I just now thought of this -- You can make more chocolate mixture, like a fondue, and dunk your macaroons. Ooh, I may need to make more.)

*Stevia brands vary. Some are not as good as others. I used NuNaturals Stevia, but I am still researching Stevia, so my views on this may change later. You can mix with a little bit of coconut crystals to even out the taste.