1 cup (2 sticks) butter, at room temperature 1/2 cup powdered sugar, plus extra for rolling 2 teaspoons vanilla extract 1 cup raw, unsalted pecans or walnuts, finely chopped 1 3/4 cups gluten-free flour (see note above) 1 teaspoon xanthan gum 1/2 teaspoon finely ground sea salt

Step 1 Heat the oven to 300 degrees. Lightly grease cookie sheets or line them with parchment.

Step 2 In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, cream together the butter and powdered sugar until well-blended. Beat in the vanilla and nuts to combine.

Step 3In a medium bowl, whisk together the flour, xantham gum and salt. Add this to the butter mixture and beat just until incorporated and a dough is formed.

Step 4Scoop about 1 teaspoon of dough and roll into a small ball. Place the dough on a prepared cookie sheet, and repeat with the remaining dough, spacing the cookies about 1 to 1 1/2 inches apart.

Step 5Bake the cookies until set and a light golden-brown on the bottom, 30 to 35 minutes. Set the cookies aside to rest for 5 minutes, then roll in powdered sugar to coat completely. Once they are cooled, roll the cookies again in sugar to cover.

Step 6The cookies are best made one day in advance.

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