Whole-grain Mexican Wedding Cookies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup pecans, toasted and cooled to room temperature
• 1 cup unsalted butter
• 1/2 cup unbleached cane sugar, fine grain (alter-eco brand, for example)
• 1 -2 teaspoon vanilla extract
• 1 -2 teaspoon bourbon (optional)
• 1 1/2 cups whole wheat pastry flour
• 1 cup oat flour
• 1/2 teaspoon sea salt (fine grain)
• powdered sugar, for dusting

Recipe

• 1 preheat oven to 325f degrees.
• 2 puree the pecans in a food processor until they become a fine meal. don't over-process. if they become a paste, you've gone too far.
• 3 in a bowl, cream the butter. add the sugar and beat until creamy.
• 4 add the vanilla and bourbon (if using). mix in the nut meal.
• 5 slowly add in the flours and salt and mix until a firm dough is formed.
• 6 place the dough on a piece of plastic wrap and form the dough into a 3/4 inch thick disk. cover the dough with another piece of plastic wrap and chill 10-15 minutes. this will make it easier to stamp the cookies.
• 7 cut the dough with 1-inch cookie cutter.
• 8 place them on a lined baking sheet.
• 9 bake cookies for 12 minutes, or until the bottoms of the cookies barely begin to brown.
• 10 dust cookies with powdered sugar.