April is Pecan month, believe it or not. I’m not sure who decides what food is celebrated in what month, especially considering the pecan harvest is in the fall. Whatever the month or time of year, pecans have become a regular part of my healthy eating plan. I use them in cereal, salads, as a crunchy topping for fish or chicken, and of course, in desserts including this recipe for a small batch of Small Batch Pecan Macaroons. These cookies are crispy, chewy, and buttery, yet made with only four ingredients. They’re gluten-free and dairy-free if you need it, and so good you won’t care if you don’t. You’ll love the small-batch, small-bake — and the fact they’re completely made in the food processor.

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