Butter Pecan Cookies, (Gluten and Casein Free and regular recipes)

Gluten and Casein-free Recipe:

3/4 cup Diamond Glazed Pecans, plus pecan halves for the topping
1/2 cup Ghee, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose gfcf flour mix

Preheat oven to 350 degrees. Finely chop the pecans.

Line a cookie sheet with parchment paper. We didn't do that with these and they stuck to the cookie sheet. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar. Top with a pecan half. Bake until golden brown, about 7-8 minutes. Cool cookies on a wire rack.

For the regular recipe (not GFCF):

3/4 cup Diamond Glazed pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Preheat oven to 350 degrees. Finely chop the pecans. Line a cookie sheet with parchment paper
With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar. Bake until golden brown, 7-15 minutes. Cool cookies on a wire rack.