Gluten-Free, Roll-Out Butter Cookies
Servings: 3–4 cookie trays worth
Preparation Time: 20 minutes
Ingredients:
- 3 eggs, (large)
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup coconut oil or butter, softened (but still solid)
- 1 1/4 cup coconut flour
- 1/2 cup almond flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Directions:
Preheat oven to 325 degrees F.
In a food processor, process the eggs, honey, and vanilla and almond extracts.
While running, add butter/coconut oil through the chute until combined.
Add flours, soda, and salt, processing until a loose dough ball forms. Small amounts of coconut flour may be added.
Divide dough into 3 parts and form into disks.
Wrap each disk in parchment paper and refrigerate for at least 30 minutes (or as long as 2 days).
Remove one disk from the fridge and layer between two pieces of parchment paper.
Using your fingers, press dough out flat. Use a rolling pin to finish rolling to 1/8–1/4 inch thickness. Cut out shapes with cookie cutters and place on parchment-lined cookie sheets.
Bake in preheated oven for 9–12 minutes until browned and firm.
Recipe and photo submitted by Bethany, Dayton, OH.
