Cookie #6 - Maple Pecan Sandies

What? You don't remember seeing Pecan Sandies on the list?  Well you are right, they weren't on the original list.  Let's just say these were a happy mistake.  I set out originally to make Russian Teacakes/Wedding Cookies, which are a shortbread type cookie with pecans, rolled in powdered sugar, but instead I got these.  I completely butchered one batch, adding melted palm shortening instead of room temperature, when baked, they turned into flat, oily, burnt disks, not appetizing.  But with a few tweaks, they came out wonderfully.  I am happy this recipe made 36 cookies, since I had to account for Ian eating at least 4-5 before I could take a picture.  It's the worst when he works nights and comes home while I am sleeping, I can't control him then, you guys are lucky there were any of these delights left in the morning to photograph.

Maple Pecan Sandies
(Print Recipe)
Yield: 36 cookies
2 cups Almond flour
1/2 cup Coconut palm sugar
1/2 cup Palm shortening, room temp
1/4 cup Maple syrup
1 tsp Vanilla extract
1/4 tsp Salt
1 cup Pecans, finely chopped

Preheat oven to 350 degrees.
In a large mixing bowl, combine shortening, maple syrup, sugar and vanilla.  Add almond flour and salt, mix thoroughly.  Fold in pecans.  Roll a tablespoon of dough into a ball and place on parchment covered cookie sheet.  Bake for 10 minutes.