Sweet, buttery pecan shortbread cookies that are gluten-free and super tasty.
Preheat oven to 350
Line your largest baking sheet with parchment paper
Using an electric mixer, beat the butter and palm sugar until they are fluffy and well combined.
Add the vanilla powder
On low speed, mix in the flours and sea salt and mix until a dough starts to form. Stop and scrape the sides as needed.
Add the chopped pecans and mix until combined.
Form the dough into a disc, wrap in plastic, and refrigerate until firm (about 30 mins).
Roll onto a floured surface (I used more tapioca flour for rolling). Roll the dough about 1/2" thick.
Cut into desired shapes and place on cookie sheet.
Bake for 8 minutes, or until the edges just begin to brown. Allow the cookies to cool on the baking sheet for 2-3 minutes before placing on a cooling rack.
Store cool cookies in a glass container. They are best when eaten within 2-3 days.