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.

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