Ingredients:

• 1 cup butter, softened (2 sticks)
• 1 cup powdered sugar (plus extra for dusting)
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon salt
• 1 3/4 cups gluten-free 1:1 baking flour
• 2 tablespoons cornstarch
• 3/4 cup walnuts or pecans finely chopped, measured after chopping

Directions:

1. In the bowl of a stand mixer (or use a large bowl with a hand mixer), add the butter, powdered sugar, vanilla extract, almond extract, and salt.  Mix on medium speed until light and fluffy (about 2 minutes)
2. With the mixer running on low, slowly add the gluten-free 1:1 baking flour.  Mix in the cornstarch followed by the chopped nuts.  Mix for another minute or so until well combined.
3. Cover the bowl of dough with plastic and refrigerate for at least 1 hour (or up to 3 days, but if chilling longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking for the right texture).
4. Preheat the oven to 375 degrees Fahrenheit.  Line 2 baking sheets with silicone baking mats or parchment paper.
5. Scoop the dough into tablespoon-sized balls and roll between your palms to make round.  Place on the prepared baking sheet about 3 inches apart.
6. Bake for 12 – 14 minutes or until the bottoms are beginning to turn golden brown.
7. Let the cookies cool for 10 minutes then roll the slightly warm cookies in powdered sugar.
8. Place on a wire cooling rack.  Let the cookies cool completely and then roll in powdered sugar for a second time.

Notes:

Enjoyed best when shared!