Toasted Pecan Shortbread Cookies

• 1 cup coarsely chopped pecans
• 1 cup (8 ounces) unsalted butter, softened
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 cup brown-rice flour
• 1 1/2 cups all-purpose flour
• 1 teaspoon vanilla extract

1. Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes.
2. Remove from pan to cool.
3. Cream butter and sugar by hand or in a mixer.
4. Mix salt with rice flour and fold in by hand or on low speed.
5. Fold in the all-purpose flour, pecans and vanilla.
6. Divide dough in half.
7. Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter.
8. Repeat with second half.
9. Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
10. Preheat oven to 300 degrees.
11. Remove plastic wrap from dough.
12. With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets.
13. Bake until firm and just beginning to color, 35 to 40 minutes.
14. Cool on racks.

pecans, unsalted butter, sugar, salt, brownrice flour, flour, vanilla

Taken from cooking.nytimes.com/recipes/7236 (may not work)