Gluten-Free, Pecan Crescent Cookies
Servings: 30
Preparation Time: 1 hour 30 minutes
Ingredients:
- 2/3 cup palm shortening
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup raw honey
- 1 cup almond flour*
- 1/3 cup coconut flour
- 2/3 cup arrowroot starch
- 1 teaspoon sea salt
- 1 cup ground pecans (or other nut/seed)
- powdered sugar for dusting, if desired
Directions:
Preheat oven to 375 degrees F.
In a bowl, combine shortening, vanilla extract, almond extract, and honey. Cream together until smooth.
Add in flours, starch, salt, and pecans until dough forms. Wrap dough ball in plastic wrap and refrigerate for about an hour. Form into boomerangs and place on a greased or lined baking sheet.
Bake in preheated oven for about 15 minutes or until edges start to brown. Let cool completely. Dust in powdered sugar, if desired. Store in a sealed container.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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