Pecan Shortbread- Gluten Free

Pecan Shortbread- Gluten Free

3 ounces (6 Tablespoons) Butter, softened

1/2 Vanilla Bean, split and scraped (save pod for another recipe- zip lock in the freezer, or stick it in a small container of sugar to flavor the sugar- sublime!)

1/2 cup of Sugar

1 cup Brown Rice Flour (Bob's Red Mill is good)

3 ounces Pecans (toasted then chopped fine- about 1 cup after chopping)

1/2 teaspoon Sea Salt

Preheat oven to 350*. Butter a square baking pan (8"x8") and set aside. Cream the butter, vanilla seeds and sugar with your mixer until fluffy, then reduce speed to low. Add flour, pecans and salt. Mix until just mixed. Press into pan and stick it in the freezer until firm (approx. 30 min.) Score the shortbread into 18 pieces, bake until lightly golden (approx. 50-55 min.) Let cool for about 15 minutes, then turn over onto cooling rack. Let cool completely, then cut into pieces.

Absolutely delish with a cup of tea or coffee in the afternoon!