Rosemary Pecan Cookies

Grab your food processor and add the olive oil, coconut oil, cane sugar, brown sugar, almond milk, and almond extract to a food processor and run that motherfucker till everything is all creamed up together. Add the flour, pecans, rosemary, baking powder, and salt then pulse until the dough comes together. If your dough still looks a bit dry, just add more almond milk 1 tablespoon at a time until that fucker starts acting right. Put that dough into a bowl and kinda knead it around so that it comes together.

Next, plop (technical term) the dough mound on a sheet of parchment paper or plastic wrap and roll it until it’s a nice log about an inch and a half in diameter. You can open the cylinder and press any left-over chopped pecans you have into the outside down if you want. Close both ends and stick the dough into the fridge for at least an hour, up to overnight, so that it has time to firm up.

When the dough is ready to go, grab a baking sheet and warm the oven up to 400 degrees.  Unwrap the dough log and cut them into slices between ¼- ½  inch thick. If they get a little misshapen as you slice just gently roll them along the outside edge until they’re a circle again. Wanna make them extra cute? Roll those edges in turbinado sugar too. Simple shit.

Bake them for 8-12 minutes or until the edges and bottoms look nice and golden. The time will depend on the thickness of your slices. Let them cool for at least 10 minutes on the baking sheet before diving in.