Butter Pecan Cookies

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1 cup butter, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
¼ teaspoon salt
1 teaspoon soda
1 rounded teaspoon xanthan gum
1 small box Jello vanilla instant pudding mix
2 ¾ cups gluten-free flour blend
[1/2 cup each sorghum, millet, brown rice, amaranth and 3/4 cup cornstarch or tapioca starch]
¾ cup pecans, chopped

Mix ingredients together in order shown. Dough should be very thick and gooey. If needed stir in 1/2 cup additional flour.
Chill at least 1 hour. Drop by rounded teaspoons onto un-greased cooked sheet.
Bake 10 to 12 minutes at 375F.


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