Paleo Shortbread Cookies Dipped in Chocolate Cranberry Ganache

Ingredients

8 tablespoons Grass-Fed Butter (one stick)

1⁄3 cups honey

1⁄3 cups coarsely chopped pistachios

1⁄3 cans Dried Cranberries (chopped)

1⁄3 cups diced pears

1 teaspoon Vanilla Extract

2 cups almond flour

1⁄3 cups coconut flour

1⁄4 teaspoons Baking Soda

1⁄2 cups Dark Chocolate chips (for ganache)

2 tablespoons chocolate almondmilk (for ganache)

1 tablespoon cranberry relish/sauce* (for ganache -- optional)

In a large mixing bowl, combine the first 6 ingredients: melted butter, honey, pistachios, cranberries, pears, and vanilla.
Stir in dry ingredients: almond flour, coconut flour, and baking soda until thoroughly combined and a dough forms.
Refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Either make small 1.5 inch balls and slightly press down onto a greased cookie sheet OR roll the dough out flat between 2 pieces of parchment and use a round cookie cutter to make perfectly round shapes and then place on a greased cookie sheet.
Bake for 10 - 12 minutes, until slightly browned. Then, let cool on a wire rack.
Melt the chocolate in a small pan over low heat. Stir in the almondmilk and cranberry sauce. Then, dip each cookie partway into the ganache. Set on a cooled cookie sheet for chocolate to dry.
DEVOUR them.