1/2cupfinely chopped nutsI like pecans, but walnuts are great, too
1cupgluten and dairy free margarineor also soy free, if needed
1large eggfor egg free: 1 T ground golden flax mixed with 3 T hot water
1 1/2teaspoongluten free vanilla extract
1cupfinely ground rice flour
5 1/2tablespoonspotato starch
5 1/2tablespoonstapioca flour/starch
3tablespoonscorn starch or arrowroot flour/starch
1teaspoonxanthan gum or guar gum
1/2teaspoongluten free baking powderplus 1/4 teaspoon more if using flax instead of egg
Place the chopped nuts on a baking sheet and baked for about 5 minutes, or until lightly brown and fragrant. Watch closely. Allow to cool while assembling the rest of the dough.
In a mixing bowl cream sugar and margarine until fluffy. Add egg(or flax replacer) and vanilla. Beat well. In another bowl, combine the rice flour, sorghum flour, potato starch, tapioca flour, corn starch, xanthan gum, salt and baking powder. Mix well. Add flour mixture to the sugar mixture in mixing bowl. Beat until combined. Scrape down mixing bowl and mix again until all combined. Add toasted nuts and mix until combined. Chill dough for one hour.
Roll one tablespoon of dough into balls and bake 8-10 minutes at 350 degrees F. Leave on baking sheet to cool for 3 minutes then carefully roll in powdered sugar.
Place on cooling rack to cool completely. Roll in powdered sugar a second time after cookies have cooled.