Pecan Boomerangs

These are really crescent cookies – but my son thought they were boomerangs and I like that better! This version features pecans in addition to the almond extract for even extra flavor. These are wonderful little cookies that are crunchy and buttery tasting only without dairy, gluten, soy or eggs! My version is grain free using my favorite Paleo flour blend. Makes about 15 cookies


1 cup all purpose flour (grain free blend here)

1/2 cup ground pecans (or almonds, walnuts, etc)

1/2 tsp sea salt

1/4 cup sugar (I used coconut sugar)

1/2 tsp vanilla extract

1/4 tsp almond extract

1/3 cup shortening (I used organic palm shortening)

Powdered sugar for dusting


In a bowl, combine shortening, vanilla extract, almond extract and sugar. Cream together until smooth. Add in flour, salt and pecans until dough forms. Wrap dough ball in plastic wrap and refrigerate for about an hour. Form into boomerangs and place on a greased or lined baking sheet. Bake at 375F for about 15 minutes or until edges start to brown. Let cool completely. Dust in powdered sugar if desired. Store in a sealed container.

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