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1
Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes.
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2
Remove from pan to cool.
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3
Cream butter and sugar by hand or in a mixer.
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4
Mix salt with rice flour and fold in by hand or on low speed.
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5
Fold in the all-purpose flour, pecans and vanilla.
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6
Divide dough in half.
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7
Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter.
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8
Repeat with second half.
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9
Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
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10
Preheat oven to 300 degrees.
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11
Remove plastic wrap from dough.
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12
With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets.
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13
Bake until firm and just beginning to color, 35 to 40 minutes.
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14
Cool on racks.
