Preheat oven to 400°
In a large bowl cream butter, pure vanilla extract and powdered sugar together.
Add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, and nuts and mix until fully combined and the dough starts to hold together.
Shape into 1 inch balls with a tablespoon or cookie scoop. (I used a 1 1/2 tablespoon cookie scoop). It's important not to make these cookies too big. Place 1 inch apart on a parchment lined cookie sheet.
Bake for 10-12 minutes until set but not turning brown. Please watch your oven because all ovens are different.
Place powdered sugar in a small bowl and roll the cookies in the powdered sugar while they are still warm. Allow the cookies to cool again and roll them for a second time in the powdered sugar. Enjoy!
Store in an air-tight container.