These were super easy to make, since you use gluten free Bisquick. I found the original recipe at Betty Crocker, but after reading the reviews I added more butter to give the cookies more moisture. A lot of people complained that the original recipe made cookies that were too crumbly.
1 1/4 cup butter, softened (next time I am going to try 1 1/2 cups butter to give more moisture)
1/2 cup powdered sugar
1 teaspoon of pure vanilla extract
2 1/4 cups Bisquick Gluten Free mix
3/4 cups chopped pecans
Powdered sugar to roll cookies in
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and powdered sugar until it is soft and fluffy. Add the vanilla and egg. Mix well.
Mix Bisquick mix and salt together. Gradually add the flour mixture to the butter mixture.
Fold in nuts.
Shape dough into 1 inch balls. Place them on parchment paper.
Bake for 7-9 minutes.
Remove cookies and cool.
While cookies are still warm, roll GENTLY into powdered sugar. Cool and roll in sugar again.
I allowed the cookies to cool for about 10-15. I found the longer they sat, the less likely they were to crumble.
Yummy! Yummy! Yummy!
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