PECAN SANDIES COOKIES

 

Ingredients:

• 2 1/2 cups Almond flour, or other flour,
• 1/2 teaspoons baking powder,
• 1/2 teaspoons of salt,
• 1 1/2 teaspoon ground cinnamon,
• 1 cup Splenda,
• 3 eggs, beaten,
• 1 teaspoon vanilla extract,
• 5 tablespoons of shortening if pareve, or butter if dairy, 
• 2 cups finely chopped pecans,

Garnish Ingredients:

• 1 cup to 2 cups chopped pecans, (optional),

Directions:

1. Mix together the flour, baking powder, salt, cinnamon, and Splenda.
2. Stir in the shortening if pareve, or butter if dairy,
3. Add eggs and vanilla extract, and 2 cups of finely chopped pecans; and shape into a well mixed ball. 
4. Separate into 1-inch balls on ungreased and lined with parchment paper baking sheets or other prepared baking sheets. Be sure to leave 2-inches of space between the balls .
5. Use the flat bottom of a glass to press each ball into a flat cookie of 1/2 inch in height. Lightly press remaining chopped pecans into the flattened circles of cookie dough if creating a topping as a garnish.
6. Bake cookie dough at 350 degrees Fahrenheit for approximately 25 to 30 minutes.

 *Yields approximately 3 to 4 dozen