Thursday, December 19, 2013

Gluten Free Pecan Shortbread Cookies Recipe
















I love shortbread cookies, don't you? Is there any other cookie that symbolizes the Holiday season better? That sweet, buttery and nutty taste! That soft, crumbly texture. To me, nothing gets better than a few shortbread cookies and a glass of eggnog this time of year!

I knew that I simply couldn't let another Holiday season pass by without coming up with a delicious shortbread cookie recipe. But I also knew that I needed to find one that fit everyone's needs, including those looking for a gluten free option. Let me tell you, finding a gluten free shortbread cookie is not easy! After searching up and down, and thanks to a little inspiration from simplysugarandglutenfree.com, I've come up with a recipe that combines all the delicious Holiday taste of shortbread cookies with the amazing baking abilities of our Grandpa's Kitchen Gluten Free Flour blend. So, without further adieu, here is our Gluten Free Pecan Shortbread Cookies, dipped in delicious Cacao chocolate!

Ingredients:
2 cups Grandpa's Kitchen Gluten Free Flour Blend
1/2 cup Pecans
1/2 cup Agave Nectar
1 cup (2 sticks) Butter, softened
Pinch of Salt
1 1/2 tsp Vanilla
1 1/2 cups Cacao Chips
1 1/2 Tbsp Coconut Oil
Sea Salt (for sprinkling)

Yields: 24 cookies

Directions:
Preheat oven to 350 degrees.


In a coffee or nut grinder, grind 1/2 cup pecans into a fine meal.


In a large mixing bowl, cream together agave nectar and butter using an electric hand mixer.


Add salt, vanilla, and flour, mixing together until a soft dough begins to form. Add pecan meal and mix until all ingredients are completely combined.


With a spoon or cookie scoop, scoop out balls of dough and place on parchment-lined cookie sheets.


With the back of a spoon, glass, or measuring cup, gently press down dough to flatten out.

Bake at 350 degrees for 15-18 minutes.


Remove and allow to cool for 10 minutes.


While cookies are cooling, begin your chocolate for dipping. In a microwavable bowl, add coconut oil.
On top of oil pour 1 1/2 cups Cacao chips.


Place in microwave and bake for 2 minutes, in 30 second intervals, removing every 30 seconds to stir chocolate, until a smooth chocolate liquid is ready.


Take each cookie and dip one side into the chocolate, then place on a wire cooling rack.


Take your sea salt and lightly sprinkle on top of the chocolate. Allow chocolate coated cookies to sit for 20-30 minutes, or until chocolate is hardened, before serving.


These cookies are unbelievably delicious! The taste and texture is simply amazing. This is the shortbread cookie you've loved growing up, but with a healthy, gluten free twist! The cacao chocolate is the perfect compliment and will have your family coming back for more. And the sweet smell of baked shortbread cookies will fill your home with plenty of Holiday cheer.


It's almost Christmas time, and with these cookies, you'll want to keep the Holidays here just a little longer!

1 comment:

mrsthurin said...

So yummy!!!
I just made some for Christmas.
I discovered the Honeyville store in my area about 2 weeks ago (I think) and the gal there let me sample this cookie... I was sold! LOL
(My family has been gluten free for a couple year due to health issues and your gluten free mix (Grandpa's Kitchen) is wonderful! Thank you :)