Makes about 4 dozen cookies Difficulty
1 cup pecans, chopped 1 cup unsalted butter 1/4 teaspoon salt 1/2 cup powdered sugar 2 teaspoons vanilla 2 cups gf flour* 1 cup powdered sugar for finishing
Preheat oven to 350 degrees F.
Butter baking sheets or use a silpat.
Place pecans in a dry skillet over medium heat and toast until fragrant and just starting to brown. Remove from heat. When cool, place pecans in a grinder and process until finely chopped.
Add butter, salt, 1/2 cup powdered sugar and vanilla to work-bowl of a mixer and beat on medium speed until well blended. Gradually beat pecans into butter mixture. Add flour gradually to mixture, stirring until blended.
Roll small pieces of dough in your hands to make 1" balls. Bake for 15 minutes or until lightly browned.
Remove baking sheet to a rack to cool. When cookies are firm enough to move, transfer them to a rack to cool completely. Roll each cookie in powdered sugar.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.