First, beat the softened butter and powdered sugar together in the bowl of a stand mixer using a paddle attachment on medium speed until well combined.
Then, add in your vanilla extract.
Slowly add in your gluten free flour, xanthan gum, and salt on low speed until well combined.
Cover shortbread cookie dough and place in the fridge for 30 minutes.
Grab a baking sheet and line it with parchment paper.
After your dough has chilled, preheat your oven to 350 degrees.
Transfer the shortbread dough onto a flour lined surface, and using a rolling pin, roll it out until it's about 1/2 inch thick.
Use cookie cutters to cut the dough into desired shapes.
Place cut-out cookies on prepared cookie sheets and then place into preheated oven and bake cookies for about 15 minutes, depending on the size of your shapes.
Completely cool baked cookies to room temperature on a wire rack before decorating.
Then, melt the semi sweet chocolate in a microwave safe bowl.
Dip half of each baked cookie into the melted chocolate, then the chopped pecans immediately after.
Let dipped shortbread cookies completely dry on wax paper. Then, store leftover cookies in an airtight container for up to 5 days as well.
