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If you can stand to read one more cookie recipe, here is one of my
favorites that translated well into a gluten free verson.
                Christmas Cresents

1 cup butter or margarine
5 T sugar
2 tsp GF vanilla
1 T water
2 cups Betty Hagman's GF flour mixture
1/2 tsp salt
1 cup finely ground pecans
1 tsp xanthan gum

It's important that the pecans be finely ground, not just chopped in a
nut grinder. I use a mouli grater for this. I don't own a food processor,
so I don't know that that would work.

Cream butter or margarine, sugar, vanilla, and water. Sift flour, salt
and xantham gum. Add flour mixture and ground pecans to the creamed
mixture. Shape into cresents or small balls. Bake 20 minutes at 325 F on
ungreased cookie sheets. When they are cooled slightly, they can be
rolled in confectionary's sugar or left plain. Makes about 50 cookies.

Ellen Eagan