Pumpkin Spice Kiss Cookies

Cookies are one thing that can still bring tears to my eyes.  My motto has always been, "I haven't met a sugar cookie I didn't like."  Cheesy but it is true.  I love cookies and baking cookies.  Having celiac disease and a child with gluten intolerance has been difficult on the cookie front.  Pinterest is full of great looking cookies and most of those cookies are full of gluten. Since it is fall and pumpkin is the main flavor, I've been working on pumpkin cookies.  First up, pumpkin spice kiss cookies.  These are great and also egg free.

Pumpkin Spice Kiss Cookies
36 Hershey pumpkin spice kisses, unwrapped and placed in the freezer for 2 hours or overnight
1 cup of butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 cups coconut flour blend (I used Gluten Free Mama's blend)
1 cup finely chopped pecans

Cream butter,  sugar, and vanilla. Add flour and pecans, beat on low speed until well blended.  Cover dough and refrigerate 1-2 hours or until dough is firm enough to handle.  Preheat oven to 350 degrees.  Roll dough into 36 balls, using about 1 tablespoon of dough for each ball.  Place on lined baking sheet (parchment paper or silicon liners)  Bake for 10-12 minutes.  Cool for 4 minutes and then press frozen kiss into center of ball.  Do not be alarmed-COOKIE WILL CRACK AROUND THE EDGES! It is okay and it give the cookie personality.  Remove from cookie sheet and let cool on cooling rack.  Makes 36 cookies