Praline Cookies

1 cup butter

2/3 cup brown sugar

2 tsp GF vanilla

2 cups flour or America’s Test Kitchen GF flour blend + ½ tsp xanthan gum or 2/3 cup millet flour + 1 1/3 cup white rice flour + ½ tsp xanthan gum

½ cup (or 1 cup if not adding pecans) Bits O’ Brickle or Toffee Bits

1½ cup pecans, finely chopped (optional)

Beat butter until creamy.

Add brown sugar & beat on high speed until light & fluffy.

Add vanilla.

Whisk together flour(s) & xanthan gum.

Gradually add flour mixture on low speed until well blended.

Fold in brickle/toffee & pecans, if using.

Shape into small balls & place on baking sheet lined with parchment paper.

Flatten each cookie slightly with brown sugar on your fingers.

Bake at 325° for 13-15 minutes.

Cool for 2 minutes on pan.

Remove cookies to wire rack to cool completely.

Notes:

I buy the pecans already chopped because there are nut allergies in my family & this way I don’t have to worry about cross-contamination of my cutting boards. Also, if you will be baking for someone with a nut allergy, remember to put the brown sugar that you use on your fingers to press down the cookies into a separate bowl. If you reach into the container of brown sugar after you have touched the nuts, you could cross-contaminate the brown sugar that you may be baking with in the future. And don’t forget to thoroughly scrub any bowls, beaters or utensils you used to get rid of any trace of nuts – again, just because of the cross-contamination issue.