As a child, one kind of cookie that I loved was pecan sandies. They were basically pecan-encrusted shortbread.
A few weeks ago I started craving them and thinking about how I’d replicate them. After searching for a recipe to modify, I ended up following the Butter Pecan cookie recipe from Mommy Potamus. I didn’t exchange any ingredients (almond meal is my favourite base for sweet gluten free baking recipes) but doubled the vanilla and skipped the food processor to keep the pecan chunks. They are perfect.
Keeping Santa in mind, I made a double batch.