½ - 1 tsp. ground cardamom (depending on your taste)
Plus extra 10x sugar to roll cookies in
*I used King Arthur Measure for Measure gluten-free flour mix. If you’re using another mix, you may want to cut the amount by 2 Tbls. at first. Mix up that dough and add the remaining flour if the dough seems too soft.
Instructions
Preheat oven to 350˚.
In a food processor, combine all ingredients and process until the mixture comes together in a ball.
Roll Tablespoon-sized balls and place on parchment-lined cookie sheets. The don’t expand so you can fill the sheet, leaving about 1” between cookies.
Bake until cookies are very light brown, about 12 minutes.
Allow cookies to cool for 5 minutes then roll in 10x sugar.
Allow to cool completely.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/gluten-free-pecan-tea-biscuits/