Nutty Short Bread
Shortbread is buttery and delicious, but filled wirth saturated fat and sugar. My version is just as buttery (thanks so much, avocado oil) and luscious.
1 3/4 cups whole wheat pastry flour
1 pinch sea salt
1/2 cup avocado oil
1/2 cup brown rice syrup
1 teaspoon pure vanilla extract
3 ounces pecan pieces -- toasted, minced
3 tablespoons coconut sugar
Preheat the oven to 325 degrees and line two baking sheets with parchment paper. Mix flour and salt in a medium bowl. Cut in the oil until texture of wet sand. Stir in rice syrup and vanilla to make a stiff dough. Fold in pecans and coconut sugar. Wrap dough in plastic wrap and chill for one hour or longer.
roll the dough out between 2 sheets of parchment to be about 1/4-inch thick and rectangular. Trim the edges to form a sharp rectangle. Cut the dough into 2-inch squares and transfer to baking sheet. Poke the cookies with a fork to create a texture. Bake for 12-16 minutes. Remove from oven while still soft and allow to cool to crispness on the baking sheet. Makes about 36 cookies.