Butter Pecan Cookies (Gluten-Free)

1-¾ cups gluten-free flour mix**
½ to ¾ teaspoon ginger
½ teaspoon cream of tartar
1/8 teaspoon salt
½ teaspoon baking soda
½ cup butter or margarine (cold)
1-½ teaspoon xanthan gum
½ cup brown sugar
1/8 teaspoon cloves
1 egg (cold)
¼ to 3/8 teaspoon cinnamon
½ cup gluten-free molasses
Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.
In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.
Dust some freezer paper (not wax ...

This recipe comes to us from Ann Sokolowski.
Preheat oven to 350F and line two cookie sheets with parchment paper.
Combine:
1 cup almond flour (freshly ground if possible)
1 cup sugar
1 egg, slightly beaten
1 teaspoons gluten-free vanilla extract
½ teaspoons gluten-free almond extract
½ cup chipped dried apricots
2 Tablespoons butter
Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.

Makes 3 dozen.
Ingredients:
12 ounces almond paste
½ cup white sugar
1 cup confectioners sugar
4 egg whites
1 ½ cups pine nuts
Directions:
Preheat oven to 325F. Line two cookie sheets with foil; lightly grease foil. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners sugar and 2 egg whites; process until smooth.
Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly gluten-free floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 ½ inch round. Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on...

This recipe comes to us from RissaRoo in the Open Original Shared Link.
Ingredients:
½ cup butter
1 cup white sugar
½ cup packed brown sugar
2 eggs, slightly beaten
1 cup pumpkin
1 teaspoon gluten-free vanilla
1 ½ cups white rice flour
3/4 cup tapioca starch
1 ¼ teaspoon xanthan gum
3 teaspoons gluten-free baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
½ cup gluten-free chocolate chips
Directions:
In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended.
In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a greased cookie sheet. Bake at 350F deg...