Thank you friends and customers for coming out and making fall gallery walk successful and fun! If you were here then you were lucky enough to try Pat Hartman's (now famous) gluten -free pecan shortbread cookies. At the event and after I had MANY people inquire about the recipe so I thought the easiest thing would be to post it online. So here it is!
Pecan Shortbread Cookies
2 1/2 c blanched almond flour
1/4 t celtic sea salt
1/4 t baking soda
1 c pecans, toasted and chopped
5 T agave nectar or maple syrup
1/2 c salted butter, melted
1 T 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 2 1/2" in diameter. Place in freezer for one hour, until firm, unwrap and cut into 1/8" thick slices. Place slices on a parchment lined baking sheet. Bake at 350 until lightly golden, 7-10 minutes.