Butterscotch Bites (Gluten Free)

Based on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. The intro says, “An easy-to-make drop cookie that tastes great. These keep well in the cookie jar at home but don’t travel as well as some of the other cookies, since they are moist and chewy and tend to stick together when bumped around.”

• Ready In: 35 mins
• Yields: 3 dozen

Ingredients

• 1⁄2 cup butter (1 stick) or 1⁄2 cup margarine (1 stick)
• 1  cup dark brown sugar
• 1  egg
• 1⁄2 cup  rice flour
• 1⁄2 cup  soy flour
• 1⁄2 cup pecans, chopped

Directions

1. Preheat oven to 375°F.
2. Cream butter and sugar together using an electric mixer. Beat in egg, then flours. Stir in nuts.
3. Drop by teaspoonsfuls onto ungreased cookie sheets.
4. Bake for 10 to 12 minutes. Remove immediately from baking sheet to wax paper and allow to cool.
5. Store loosely covered.