Makes 50 cookies
2 cups pecans
1 cup whole spelt flour or brown rice flour
1 cup kamut flour or unbleached, organic al-purpose flour
1/2 sea salt
1 cup unsalted butter*
1/2 cup sucanat or yellow brown sugar
1/2 tsp pure vanilla extract
Powdered cinnamon sucanat** or organic icing sugar to roll the cookies
Heat oven to 350°F. Process the pecans in a food processor until finely ground. Mix the pecans, flours, and sea salt in a bowl and set aside. In a large bowl, whisk together the ground pecans, flour, and salt; set aside. Cream the butter, sucanat or sugar and the vanilla together in a mixer bowl, beating on medium to high speed to cream the butter. Once there are butter lumps and it is soft add the flour nut mixture. Mix until it forms a dough. Shape the dough into balls about one inch in diameter and place 2 inches apart on baking sheets. Place in the oven and Bake for 10-12 minutes. This is going to vary depending on the oven – watch to make sure the bottom of the cookies do not burn. If you have a hit oven, lower the oven temperature to 325°F. If baking two trays at a time on different shelves, rotate the baking sheets halfway through, until just beginning to brown, 12 to 14 minutes. Let cool for 10 minutes on the baking trays. Before they are completely cold, roll the cookies in the cinnamon powdered sucanat or the icing sugar. If not serving, then place in in an air tight container and store at room temperature.
*If looking for a vegan option: Use 1 cup minus tbsp. coconut oil plus 2 tbsp. coconut butter or coconut manna for a rich coconut flavour
**To make the cinnamon powdered sucanat: Place the sucanat in a clean coffee grinder and grind to a powder. Add cinnamon to taste.