Mexican Wedding Cookies
- 1-1/2 cup Blanched Almond Flour
- 1/8 teaspoons Celtic Sea Salt
- 1/8 teaspoons Baking Soda
- 2 Tablespoons Vegan Shortening
- 2 Tablespoons Honey
- 1 teaspoon Vanilla Extract
- 1/2 cups Pecans, Toasted And Chopped
- 1/2 cups Powdered Coconut Sugar
- Preheat oven to 350u0b0F.
- In a food processor combine almond flour, salt and baking soda. Pulse in the shortening, honey and vanilla. Mix in pecans by hand.
- Using a 1 tablespoon size ice cream scoop, scoop dough out in scant tablespoons. Use your hands to form cookies into balls, pressing very firmly. Put them onto a parchment paper lined baking sheet, leaving a little bit of space between (they won't really spread).
- Bake at 350u0b0F for 7-10 minutes. Remove from oven and allow to cool for 20 minutes. Dip cookies into powdered coconut sugar. Serve.
flour, salt, baking soda, shortening, honey, vanilla, pecans, powdered coconut sugar
Taken from tastykitchen.com/recipes/desserts/mexican-wedding-cookies-7/ (may not work)