Sugar Cookie Cutouts
Cookies: 1/2 cup butter, cubed 1/2 cup Anthony's Erythritol or Cane Sugar 1 egg 2 cups Anthony's Blanched Almond Flour 1 teaspoon vanilla extract 1/4 teaspoon salt Frosting: 2/3 cup Anthony's Blanched Almond Flour 1/4 cup Anthony's Coconut Oil 1/4 cup Anthony's Cane Sugar or Erythritol 1/2 teaspoon vanilla extract
Cookies: Preheat oven to 350° Fahrenheit and grease a baking sheet. In a mixing bowl, cream together the butter and erythritol or cane sugar. Add egg and mix well. Add almond flour, vanilla, and salt; mix well. Roll out dough on a surface dusted with additional almond flour. Cut cookies and desired and transfer to baking sheet. Bake for 15 minutes and cool. Frosting: In a food processor, combine the almond flour, coconut oil, cane sugar or erythritol, and vanilla. Process until buttery. Chill until thickened to the consistency of frosting. Frost cookies.