Super yummy, crispy & light butter cookies made with coconut palm sugar and almond flour! Let the holiday season begin! Oh wait..  

Ingredients

• 1 1/2 cups gluten free flour (I used half and half rice flour and almond flour)
• extra almond flour or unsweetened coconut flakes for rolling cookies in
• 1 c coconut palm sugar
• 1/2 cup potato starch (or tapioca flour)
• 1 tsp cream of tartar
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• dash of salt
• 2 sticks of cold butter, cut into pieces
• 1 egg, beaten
• 1 Tbsp milk
• 1tsp vanilla

Directions

• In your food processor, combine all dry ingredients and pulse until well blended
• Add pieces of butter and pulse until dough becomes crumbly
• Add egg, milk and vanilla and pulse until dough starts to resemble.. well, dough!
• Refrigerate for 2 hours
• When ready to bake, set oven at 350*
• Shape dough into small balls (about the size of large marbles) rolling some in almond meal if desired
• Bake for ~12 minutes or until they are golden brown
• Serve warm or freeze (yummy as a crispy cold snack too!)