Recipe to try: Christmas Butter Cutout Cookies
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A sweet buttery cookie, soft to bite yet firm to roll out with ease. Gluten free dough can be a pain if the ratios are wrong. These are made these with equal parts of coconut flour + almond flour (Honeyville), butter and 2 eggs and it seemed to work well. It bakes quick (15 minutes exact) and makes 2 dozen cookies. The recipe is a keeper. The most effort is really just in the rolling/cutting/decorating part.
For the decorating you may be able to use what you have on hand.
for the gingerbread men- 98% dark chocolate and chopped it to make buttons ;
finely shredded coconut flakes for the reindeer and angels;
and lightly dusted green hemp powder for the Christmas trees.
You can also consider putting cranberries on the holly leaf cookies.
2/3 cup coconut flour (tropical traditions)
2/3 cup almond flour (honeyville)
1/4 cup + 2 tbsp grass fed butter
1/4 tsp sea salt
1 tsp vanilla extract
Set oven to 350° F
Add coconut flour and almond flour, sweetener & salt and mix well.
Cut in butter. Mix and knead well until it’s evenly distributed.
Stir in two eggs and vanilla extract. By now the dough should be firm enough and moist enough to roll out.
Lightly dust wax paper with coconut flour and roll out dough. You can roll out half the batter at a time to make it more manageable. If necessary add a tiny bit of water to the dough to make it more workable. To prevent sticking put another sheet of wax paper between the dough and you roller.
Cut out shapes and set on baking sheet lined with parchment paper. Repeat rolling and cutting till finished and decorate as you wish.
Set in oven for 15 minutes, or until edges are slightly browned.
With the coconut and almond flour I measure generously (rounding the cup a little).