Paleo Pecan Shortbread Cookies

• 3 tablespoon unsalted butter, room temperature
• 3-4 tablespoon coconut oil, melted
• 2 tablespoon raw honey
• 2 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup arrowroot flour
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 1 1/4 cup pecans, crushed

1. Directions
2. In the your Kitchen Aid attach the paddle attachment, mix butter, coconut oil, honey, vanilla and almond extract until combined. In a medium bowl sift (to prevent any lumps) the almond flour, coconut flour, arrowroot flour, sea salt and baking soda until they are just combined. Add in pecans and mix until they are incorporated into the mixture. Slowly add dry mixture into stand mixer at a low speed until combined well. Create a working surface with dusted almond flour and roll out the shortbread dough. Roll into a tube and wrap in plastic. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Open plastic and set on a board, cut into 2 1/2-inch squares and set on a cooking sheet lined with parchment paper. Bake for 11-15 minutes, until the edges begin to brown. Allow to cool to room temperature before serving.