2 cups Deya’s Gluten-Free Cake Flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temp.
1 cup firmly packed dark-brown sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans
Preheat oven to 350ºF. Spray a cookie sheet with non-stick spray or use a silpat mat. Set aside.
In a large bowl, stir together flour, salt, and baking soda.
In another large bowl, cream butter and sugar. Add egg and vanilla and mix well. Stir in the flour mixture and pecans.
Place tablespoon-sized balls of dough onto a cookie sheet, about an inch apart.
Bake for 12 to 14 minutes, or until the cookies feel firm in the center. Remove cookies to a wire rack and cool.