This recipe comes to us from Valerie Wells.

Ingredients:
2 sticks gluten-free butter, softened
1 ½ cups white sugar
2 eggs
2 teaspoons gluten-free vanilla extract
¼ teaspoon salt (½ if you use unsalted butter)
1 teaspoon gluten-free baking soda
1 rounded teaspoon xanthan gum
1 small box Jello vanilla instant pudding mix
2 ¾ cups gluten-free flour blend (You can 1 ½ pounds of rice flour to 1 pound corn starch)
¾ cup coarsely ground pecans

Directions:
Mix all ingredients together in order shown. Dough should be very thick & gooey. If needed stir in more flour. Chill 1 or more hours. Drop by rounded teaspoons onto un-greased cooked sheet. Bake 10 to 11 minutes at 375F.

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