Court's Pecan Sandy Cookies

Today's #freerecipefriday post is being shared a little late (ok, 4 days to be exact! 🙈) but- it's definitely worth your patience and waiting!

I threw together the most delightful cookies last week after an intense hankering for a Pecan Sandy shortbread type cookie to enjoy with some creamed coffee while watching a movie with my husband!

They came together SO quickly and easily, I just knew I had to add these to the #FRF recipe share lineup!

These are the perfect cinnamon-y, nutty, butttery Fall cookie.

I hope you love them as much as we do! 💜

Court's Pecan Sandy Cookies

Makes 12-14 Cookies

Calories: 120/ Fat: 12g/ Carbs: 1g Effective

6 T. Cold Salted Butter; Cut into small pieces

3/4 C. Almond Flour

1/3 C. Oat Fiber

1/2 C. Sweetener of Choice; Finely Ground

2 tsp. Gelatin

2 tsp. Vanilla Extract

3/4 C. Pecan Halves

1/2 tsp. Butter Extract

8 Capella Drops-Butter Pecan Flavor

3/4 tsp. Cinnamon

Preheat oven to 350 Degrees F. Line a cookie sheet with parchment paper, and spray liberally with coconut or avocado oil spray.

Place your butter pieces, almond flour, oat fiber, 1/4 C. of your ground sweetener, gelatin, vanilla, butter extract, and 1/4 tsp. cinnamon in a food processor. Process until moist crumb form- then add in your Pecan halves and pulse until they're chopped and your dough is fully blended.

Make a large dough ball with your cookie dough, and roll it evenly into your remaining ground sweetener mixed with the remaining 1/2 tsp. of cinnamon.

Using a cookie scoop, scoop out desired cookie dough balls and place onto prepared baking sheet.

Gently press each dough ball flat and smooth until uniform in shape.

6. Bake for 15-20 minutes, until edges are golden brown.

7. Allow to cool slightly on baking sheet, then remove and transfer to a cookie cooling rack, and allow to cool completely. These firm up and taste MUCH better when they're crisp and cool- so, I reccomend baking a few hours in advance of eating. Enjoy!