Preheat oven to 300F.  Line two baking sheets with parchment paper.

Using electric mixer, beat butter with salt for about 1 minute or until creamy.  Add egg; beat for about 1 minute or until combined.

Whisk together gluten-free flour, chia seeds, paprika and baking powder; add to butter micture.  Stir in 3/4 cup cheese and prunes.  Refrigerate dough for about 20 minutes or until firm.

Drop by 2 teaspoonfuls onto prepared baking sheets.  Flatten slightly using spatula or knife.  Sprinkle with remaining cheese.  Bake one sheet at a time in center of ovenfor 15 to 18 minutes or until golden.  Let cool completely before removing from baking sheets.

Tips:
Serve with red wine and grapes.
Store in airtight container between layers of waxed or parchment paper for up to 2 days.