2cupsBob's Red Mill All Purpose Gluten Free Baking Flouror Bob's Red Mill Gluten Free One-to-One Flour
1teaspoonxanthan gum
2cupschopped pecans
1cuppowdered sugarfor rolling the cookies in after baking
Instructions
Cream the butter, sugar, vanilla, and salt.
Add the xanthin gum and the flour, a little at a time, until fully incorporated. The dough will be very crumbly looking.
Mix in the pecans.
Pinch off a small piece of dough and squeeze it to compact it, then roll it into a 1" ball.
The cookies do not expand when baking them, so you can place them as close as ½" apart on an ungreased cookie sheet. I get 35 cookies per cookie sheet (7 rows of 5 cookies).
Bake at 325°F for 8-12 minutes until they are just starting to turn a little brown.
Roll the hot cookies in a bowl of powdered sugar to cover them. The sugar sticks well on the hot cookies.
If you prefer a light coating of sugar, wait to roll them until the cookies have cooled slightly.
Notes
Note: xanthan gum is the binder for holding the cookies together in gluten-free baking.