Toasted Pecan Shortbread Cookies

1. 1

   Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes.

2. 2

   Remove from pan to cool.

3. 3

   Cream butter and sugar by hand or in a mixer.

4. 4

   Mix salt with rice flour and fold in by hand or on low speed.

5. 5

   Fold in the all-purpose flour, pecans and vanilla.

6. 6

   Divide dough in half.

7. 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.

8. 8

   Repeat with second half.

9. 9

   Wrap well in plastic and refrigerate until firm, 1 to 4 hours.

10. 10

    Preheat oven to 300 degrees.

11. 11

    Remove plastic wrap from dough.

12. 12

    With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets.

13. 13

    Bake until firm and just beginning to color, 35 to 40 minutes.

14. 14

    Cool on racks.

* Per serving · 4 servings · Values may vary.