Mexican Wedding Cookies - chewy and nutty

7-10 minutes at 350F on parchment lined cookie sheet. Let sit until cool to firm up. About 90 one-inch cookies

Preblend dry ingredients

• 3 c. almond flour
• 1/4 t. salt
• 1/4 t. baking soda

Mix in 

• 1 c. finely chopped pecans

Cream together

• 4 T. butter
• 4 T. honey (I've used maple syrup in the past but I think I like the flavor of honey better)

Mix in

• 2 t. vanilla extract

Then mix in dry ingredients. Put in fridge overnight. Then shape into flat discs next day and bake.

After cookies come out of the oven and while they are still warm, sift powdered sugar on top of cookies. (I just put the powdered sugar into a strainer and tap the side of the strainer while holding the strainer over the cookies. I don't use my regular flour sifter because it's contaminated with gluten.)

• 1/2 - 1 c. of powdered sugar