Oh to be in the Caribbean again… I miss finding the sand dollars in the ocean, the beautiful warm breezes… thinking I’ll make Sand Dollar Cookies today!
Ingredients
- 3/4 cup gluten free butter, softened
- 1/3 cup organic confectioners’ sugar
- 4-1/2 teaspoons sugar
- 2 teaspoons Rondell’s gluten free almond extract
- 1-1/3 cups Tom Sawyer Gluten Free all-purpose flour
- 1/4 teaspoon sea salt
- 1 egg, lightly beaten
- Slivered almonds and cinnamon-sugar
Directions
1.In a large bowl, cream butter and sugars until light and fluffy. Beat in extract.
2. Combine the flour and salt; gradually add to creamed mixture and mix well.
3. Cover and refrigerate for 1 hour or until easy to handle.
4. Roll dough between waxed paper to 1/8-in. thickness.
5. Cut with a 3-1/2-in. round cookie cutter dipped in flour.
6. Using a floured spatula, place 1 in. apart on ungreased baking sheets.
7. Brush with egg.
8. Decorate with almonds and sprinkle with cinnamon-sugar.
9. Bake at 325° for 12-16 minutes or until edges begin to brown.
10. Cool for 2 minutes before removing to wire racks.
Yield: 9 cookies.
