Ingredients
2 sticks butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
pinch salt
1 16 oz. bag of pecans, finely chopped
1 c. gluten free flour (6 parts SUPERFINE brown rice flour, 2 parts potato starch, 1 part tapioca starch or a gf blend like King Arthur’s All Purpose Gluten Free Flour Blend)
2-4 cups confectioner’s (powdered) sugar
Preparation
Preheat over to 400 degrees.
Cream butter and sugar together in food processor. While processing, add in vanilla and salt. Slowly add flour and nuts, pulse blending in between additions, until a dough is formed (a little less or more flour may be necessary depending on your flour mix, humidity, etc.). Dough should be very slightly sticky.
Hand roll bits of dough into 1.5 inch diameter balls and layout on cookie sheets.
Bake at 400 degrees for 15 minutes. Remove from oven.
Once they are cool enough to handle comfortably (but still warm), roll them in a bowl of confectioner’s sugar. Then place on a plate to cool, completely. Store in an airtight container.
