1 cup butter softened
1 1/2 cups confectioners’ sugar
1 tsp gluten-free vanilla extract
2 3/4 cups gluten-free all-purpose flour
pinch of sea salt
1 1/4 cups of pecans (optional) finely chopped
Preheat the oven to 375 degrees. Beat the butter in a large bowl until it is light and fluffy, then beat in 1 cup of the confectioners’ sugar, with the vanilla. Gradually the flour and salt to the creamed mixture until it starts to form a dough. Add the finely chopped pecans if you are using them at this point along with the remaining flour. Knead the dough lightly.
Divide the dough into 30 equal pieces and roll them into balls. space about 1/4 inch apart on baking sheets. Press each ball lightly with your thumb to flatten slightly. Bake the cookies for 10-15 mins, until they are starting to brown. Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. Put the remaining confectioners’ sugar in a bowl add a few cookies at time and toss the gently until covered with sugar.