Gluten Free Pecan Drops

1 cup Earth Balance margarine
1/2 cup powdered sugar
1 tsp. gluten free vanilla extract
2 1/4 cups Bob’s Red Mill Gluten Free All Purpose Flour
1/4 tsp. salt
3/4 cup chopped pecans
additional powdered sugar

Cream margarine, powdered sugar, and vanilla, until light and fluffy, with hand mixer. Combine flour and salt in a separate mixing bowl; gradually add flour mixture to creamed mixture and mix well. I needed to use my hands to fully incorporate it, by almost kneading it together. Stir in pecans and refrigerate about 15 minutes.

Roll into 1 inch balls and place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes. Let sit for about a minute and then take each one and gently roll in a shallow bowl of powdered sugar to coat them. Then place back on cookie sheet to cool completely. Roll cooled cookies in powdered sugar again.

These cookies would go wonderfully in an arrangement of cookies.

ENJOY!