In a small bowl combine all the dry ingredients using a fork. Set aside.

In a large bowl melt the butter. Add vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.

Add the egg and combine and then add the rest of the dry mixture and mix one last time.

In a ziploc bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.

Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands (seen in video). Roll the log up in the parchment paper and freeze for 30 minutes.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

After 30 minutes have passed, cut the log into 1/4 inch thick cookies - we were able to make 24.

Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior making mummies out of the cookies!

Once the cookies have cooled and been glazed (discussed below), you can fill ziploc bags up with the frosting and cut the corner tips so you can pipe out the frosting to make mummies! This is a great time to involve the kids and let them have little fun.

Melt the cacao butter in a microwave safe bowl and add the powdered erythritol.

Dip the cooled cookies in half way and set them on the baking sheet you baked them on.

Prior to placing the cookies in the freezer, use the rest of the glaze to top the cookies.

Freeze for 20 minutes - the cacao butter will have hardened and become white.

Vanilla: Combine all the ingredients in a large bowl using a hand mixer.

Chocolate: Combine all the ingredients, except for the cocoa powder, in a large bowl using a hand mixer. Once the mixture is smooth, add the cocoa powder and mix again.