Paleo Mexican Wedding Cookies

By ROBandSEAN

When you make these Paleo Christmas cookies, be sure to press the dough into balls very firmly so they don’t fall apart after they are baked, this is an important step so do not skip it! Also be sure to form scant tablespoon sized balls so that the cookies are bite sized and so that you get the correct yield.

To stick to the classic version of this recipe, roll the cookies in powdered sugar instead of coconut sugar. To make the powdered coconut sugar called for in this recipe simply whiz your regular coconut sugar up in a vitamix or coffee grinder. I make a cup or so at a time and store my powdered coconut sugar in a glass mason jar. I find that homemade powdered coconut sugar keeps for at least a few weeks when stored this way.

Ingredients

• 1 1/2 cups blanched almond flour
• 1/8 teaspoon celtic sea salt
• 1/8 teaspoon baking soda
• 2 tablespoons palm shortening
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup pecans, toasted and chopped
• 1/2 cup powdered coconut sugar

Details

Adapted from elanaspantry.com

Preparation

Step 1

In a food processor combine almond flour, salt and baking soda
Pulse in shortening, honey and vanilla
Mix in pecans by hand
Using a 1 tablespoon ice cream scoop, scoop dough out in scant tablespoons
Use your hands to form cookies into balls, pressing very firmly
Bake at 350° for 7-10 minutes
Remove from oven and allow to cool for 20 minutes
Dip cookies into powdered coconut sugar
Serve