INGREDIENTS 
2 c Toosie’s Gluten Free All Purpose Flour
½ c brown sugar, packed
1 c butter, softened (2 sticks)
2 egg yolks (reserve the whites)
1 t vanilla
½ t  salt

2-3 c finely chopped nuts of choice (I particularly like pecans with these, and I chop in my food processor)

DIRECTIONS
Preheat oven to 350°, line with parchment paper or lightly grease a cookie sheet pan.

In a separate bowl, combine flour and salt.  Stir and set aside.

In the bowl of a standing mixer, using the paddle attachment, beat the butter and brown sugar at med-high speed until light and creamy, about 2 minutes.  Add the egg yolks and vanilla, mix until blended. At low speed add the flour mixture, mixing until blended, scrape down sides and mix for 1 minute.

Take dough out of mixing bowl and put on plastic wrap, flatten into a disk and refrigerate for 30 minutes.

In a small bowl lightly beat your reserved egg whites with a fork.

After dough is chilled, roll the dough into balls (for large, about the size of a golf ball, or smaller for more average size cookies), and then roll each ball in the egg whites and then roll in the finely chopped nuts to coat, place on the cookie sheet.  Place cookies about 2” apart, do not flatten tops.

Bake the cookies 5-7 minutes and then take out of oven and gently press your thumb on top of each cookie to make a dent, cook an additional 10-12 minutes or until cookies look set.  Cool then transfer cookies to a wire rack.

These can be filled with jams, preserves, colored royal icing or even melted chocolate!