Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter, powdered sugar, and salt until light and fluffy.

Mix in the pure vanilla extract and gradually add the gluten free baking flour until just combined.

Fold in the chopped walnuts until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.

Scoop the chilled dough and form it into 1-inch balls, placing them on the cookie sheet.

Bake for 8-10 minutes until just set and slightly puffy, not browned.

Allow to cool slightly and then roll in powdered sugar before transferring to a wire rack to cool completely.