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 for 2-3 minutes until light and fluffy.

Add the pure vanilla extract and mix for another 30 seconds to blend.

Gradually mix in the gluten free baking flour until just combined.

Gently fold in the chopped walnuts using a spatula.

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

Form the chilled dough into 1-inch balls and place them on the baking sheet, spaced 2 inches apart.

Bake for 8-10 minutes until set but not browned.

Allow to cool on the baking sheet for 5 minutes, then roll in powdered sugar.

Transfer to a wire rack to cool completely.