Posted by: twolittlebumpkins | January 1, 2010

Sand Dollar Cookies

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!


  • 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


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.


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