Makes about 2 dozen cookies. Difficulty
1-1/2 sticks unsalted butter, softened 6 Tablespoons powdered sugar plus more for rolling 1/2 teaspoon salt 2 cups gf flour 1-1/2 teaspoon gf vanilla extract 1 Tablespoon water 2 cups pecans, finely chopped
In a large bowl, using an electric mixer, beat butter until light and fluffy. Add salt and 6 tablespoons powdered sugar; beat on medium speed until blended. Add gf flour, vanilla, and water; blend until you have a smooth dough. Using a wooden spoon, stir in pecans and mix until thoroughly incorporated. Cover with wax paper and refrigerate for one hour.
Remove cookie dough from refrigerator about 15 minutes before you form your cookies.
Preheat oven to 300°F.
Using your hands, shape cookie dough into small fingers about 2" long and 1/2" wide.
Place cookies about 1/2" apart on a large, lightly greased cookie sheet. Bake for 30 to 40 minutes, or until bottoms are golden but cookies are very pale otherwise.
Roll warm cookies in powdered sugar and let cool.
Shortly before serving, roll cookies in powdered sugar once more.