PECAN SHORTBREAD COLLAGEN COOKIES

METHOD

1. Preheat oven to 175°C and line a baking tray with baking paper. Set aside. 
2. Add flour, collagen, salt, and baking soda to a small bowl. Whisk and set aside.
3. Cream butter and sweetener together in a mixing bowl, stand mixer, or food processor. Whip for 1-2 minutes until light and fluffy. 
4. Add vanilla, maple extract, and egg. 
5. With the mixer on add flour, baking soda, and salt. Mix just until well combined and dough forms. Stir in chopped pecans.
6. Turn cookie dough onto a piece of plastic wrap. Roll into a log, about 12-inches long.
7. Cut dough into small disks and place on a prepared baking sheet. Top with an extra pecan if desired. 
8. Bake 12-14 minutes, or until golden brown.