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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.


Frey Vineyards
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