Pecan Shortbread Cookies

Instructions

1. In a small bowl stir together flaxseed meal and ¼ cup warm water. Let stand 5 minutes.
2. In a blender or food processor combine dates, vanilla, and ½ cup water. Cover and blend until smooth, scraping sides of blender as needed. Add flaxseed mixture. Cover and blend to combine.
3. In a medium bowl whisk together rice flour, cinnamon, baking powder, and salt. Add date mixture and pecans to flour mixture. Stir to combine.
4. Cut an 18-inch piece of plastic wrap or parchment paper. Transfer dough to plastic wrap. Roll dough into a 12-inch long log (2-inch diameter). Wrap with the plastic wrap and freeze at least 30 minutes.
5. When ready to bake, preheat oven to 425°F. Line a cookie sheet with parchment paper or a silicone baking mat. Cut dough log into 1/2-inch-thick slices (you should have 24). Arrange slices ½ inch apart on prepared cookie sheet.
6. Bake 12 to 14 minutes or until cookies are golden brown on bottoms, rotating cookie sheet halfway through baking. Cool 10 minutes on cookie sheet. Transfer to a wire rack and cool completely. Store cookies in an airtight container in the refrigerator up to 1 week.