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Vanilla-Walnut Shortbread Cookies Recipe


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     Vanilla-Walnut Shortbread Cookies

Category   Desserts - Breads
Sub Category   Raw
Servings   22 cookies
Preptime   15 Min.

2 c walnuts
1 c unsweetened shredded coconut
1/4 c honey
1 tsp vanilla extract
pinch of salt

Blend all ingredients in a food processor until a granular, moist dough forms, about 60 sec. It will not form a cohesive ball and will be very oily when handled.
Scrape the dough into a medium bowl. Pinch off pieces of the dough and gently squeeze, knead, and roll the pieces into balls about 1 1/2 inches in diameter. Press each ball between your palms to slightly flatten into cookies.
Store in a tightly sealed container in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.
Serving Suggestions
Use as cookie or a vegan pie crust.

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