Pecan Shortbread Cookies


I have had this recipe in my notes for so long, I honestly don’t know where I found it. I did change the preparation instructions, though, to simplify the process, but props to the original writer, whoever you may be.

Makes 24 cookies


  • 2 ½ cups blanched almond flour
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon aluminum free baking soda
  • 1 cup chopped raw pecans
  • ½ cup organic butter
  • 1/8 teaspoon stevia
  • 1 tablespoon pure vanilla (no sugar – check the label)


  1. In a stand mixer, or using an electric hand held beater, combine the butter and stevia. Add the vanilla and mix again until all three ingredients are incorporated.
  2. In a separate bowl, combine all the dry ingredients, including the pecans.
  3. Combine the butter mixture with the dry ingredients.
  4. Using a piece of parchment paper, form the dough into a log, approximately 2 ½ inches in diameter.
  5. Freeze the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices.
  6. Place the slices on a baking sheet lined with a clean piece of parchment paper.
  7. Bake at 350 degrees until lightly golden, approximately 10 to 15 minutes.
  8. Cool and serve.

Original recipe available on


Lin Hardick

About Lin Hardick

Lin Hardick is a teacher, food writer and recipe developer, passionate about the health benefits, as well as the pitfalls, of the standard Western diet. "I have very definite ideas about what good food must be. Food brings people together. GOOD FOOD must look good; it must taste good; and, most importantly, it must be good for you. Enjoy." Learn More