Gluten Free Pecan Shortbread Cookies Recipe (aka Pecan Sandies)

1. In the bowl of your electric mixer, cream together the butter and sugar until fluffy.
2. Add the water and vanilla; beat on medium-low until blended.
3. Add the egg and beat on medium speed just until combined.
4. In a separate bowl, combine the flour blend, baking soda, and salt. Add half to the wet mixture and beat on medium to combine. Add the remaining flour and  1/4 cup minced pecans. Beat until thoroughly combined.
5. Fold in the chopped nuts using the paddle attachment or silicone spatula.
6. Scoop the dough onto at least a 16-inch long sheet of plastic wrap and form into a log shape about 12-inches long  Wrap and refrigerate the dough for at least 2 hours or freeze and defrost at room temperature.
7. Line two baking sheets with silicone baking mats or parchment paper; set aside. At least 15 minutes before you're ready to slice the dough, preheat the oven to 350F.
8. Remove the dough from the refrigerator and unwrap. Discard the plastic wrap. Place the dough on a silicone baking mat, lightly dusted with potato starch,  Slice into 1-centimeter wide disks and transfer to the lined baking pans, about 13 cookies per sheet.
9. Bake 10 minutes or until you see a light golden brown color around the bottom edge of a few cookies.
10. Remove from the oven and transfer the cookies to wire a rack to cool. Serve and freeze leftovers in a zipper freezer bag. Defrost frozen cookies at room temperature in 5-10 minutes or eat frozen.

To Make the Chocolate:

1. In a glass bowl over a saucepan of simmering water, melt the chocolate and shortening, stirring together occasionally. Dip up to half of each cookie in the melted chocolate. (If the chocolate begins to thicken/seize up, add back to the hot burner that you've turned off. Transfer the cookies to a parchment-lined baking sheet and refrigerate for 20 minutes or until completely set.
2. Use a paring knife to cut off any excess chocolate on the edges.