Sunday, December 22, 2013

Christmas Nails and Butter Pecan Cookies

Hullo, my lovely friends and followers!

So, yesterday was the first day of winter, and now Christmas is only 3 days away! :D

Christmas has always been my favorite holiday. I love giving and receiving gifts, getting together with family and friends, and, most importantly, celebrating Jesus' birth. ^_^

Yesterday, to get into the spirit of things, I decided to do some "Christmas baking" -- even though there wasn't technically anything Christmas-y about the recipe... ;) I also did my nails Christmas style... nothing fancy, but I think they're cute. ;)

I made butter pecan cookies (recipe at end of post) -- which I hadn't made in years! I made them with almond flour and honey, instead of wheat flour and sugar, because, as some of you may know, I'm on a special diet, the "specific carbohydrate diet" (SCD), that doesn't allow me to have wheat, sugar, most starches (think rice, potatoes, corn), and a few other random things, because I have celiac disease. It's not life-threatening, but it is chronic and has been a trial for me.

ANYWAY, back to le cookies... :D

And the finished cookies! (They tasted amazing, by the way. :D)

And in case anyone wanted it, here's the recipe!

SCD Butter-Pecan Cookies

- 2 cups almond flour
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1 cup chopped pecans
- 1/2 tsp pure vanilla extract
- 1 egg
- 1/2 cup unsalted butter, softened
- 1/3 cup honey


1. Heat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Line a cookie sheet with parchment paper.
2. Combine the almond flour, cinnamon, salt, baking soda, and pecans in a bowl.
3. Combine the vanilla, egg, butter, and honey in another bowl.
4. Add the dry ingredients to the wet and mix well.
5. Drop heaping 2-tablespoon-sized portions of the batter about 2 inches apart on the cookie sheet.
6. Bake for 10-12 minutes or until the cookies are lightly browned.

Makes 18-20 cookies.

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