Daonuts Holiday Sugar Cookies
* Flour for dusting pastry board: whisk together ½ cup each arrowroot and cassava flour OR ½ cup arrowroot and ⅓ cup millet flour. Always use less millet flour as it can be bitter. OR just use arrowroot powder. Purchase Cassava on Amazon (click link)
3 cups Daonuts Grain Free Flour Blend
1/2 teaspoon xanthan gum (this is in addition to the xanthan gum already in Daonuts flour blend)
1 teaspoon salt
1 cup unsalted butter or dairy-free substitute, softened
1 cup organic sugar*
1 egg or egg-free substitute
1 teaspoon vanilla extract
1 teaspoon lemon extract, almond extract is an option instead of lemon
Line baking sheets with parchment paper.
In a large bowl, whisk together Daonuts flour blend, xanthan gum and salt. Set aside.
In the large bowl of a mixer, combine butter and sugar and beat for 3 minutes until mixture is a pale yellow.
Add in egg, vanilla extract and lemon extract.
Add dry ingredients, slowly mixing until dough forms. Place bowl in the refrigerator for 30 minutes.
Preheat oven to 350°
Remove half the dough and roll out onto a lightly floured* surface to ¼-inch thickness. Use star shapes or other cookie cutters to cut out cookies and place them on prepared cookie sheets. Reroll scraps of dough. If dough becomes too sticky, chill again. Repeat with second half of dough.
Bake in preheated oven 12 to 15 minutes until light brown. Keep a look out, grain free cookies and darken quickly.
Remove and let cool thoroughly before handling and decorating.
½ cup erythritol (www.naturesflavors.com for finely ground, ready for baking, good price)
½ cup organic sugar
½ cup erythritol or 1/4 cup Swerve
¼ cup coconut palm sugar
¼ cup organic sugar
1/32 teaspoon stevia powder concentrate (www.wildernessfamilynaturals.com for super concentrated stevia)