Sweet snowball cookies

1 cup non-hydrogenated shortening (available at Sprouts)
1 cup powdered sugar (plus a bit more for rolling)
sorghum-corn flour blend
1½ teaspoon xanthan gum
1/3 cup chopped pecans
1 teaspoon pure vanilla extract
½ teaspoon salt

Combine all ingredients in a food processor and blend until mixture forms a ball. Remove and shape into a flat disk, wrap in plastic wrap and chill for one hour. Lightly coat a baking sheet with non-stick spray. Preheat oven to 350 degrees. After dough is chilled and easier to work with, cut into small squares and squish into small balls. They may fall apart, but quickly squish them back together. Bake for 10 to 15 minutes and let cool slightly — about 10 minutes. Roll in powdered sugar to cover; they will be sticky, so be gentle. Keep in sealed container until ready to serve. Makes 32.

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