Cookie Cutter Cookies

By Cathe Olson

Cookie baking is an essential part of the holidays. Here's a wheat-free, egg-free recipe with no refined sugar. You can frost these if you like but they are delicious plain.

1 cup almonds

1 1/2 cups brown rice flour

3/4 cups barley flour

1/4 cup arrowroot

1/2 teaspoon sea salt

2 teaspoons lemon zest

1/4 cup cold butter or coconut oil

1/3 cup maple syrup

1 teaspoon vanilla

1/2 cup water

Grind almonds in blender or food processor to powder. Mix with flours, arrowroot, sea salt, and lemon zest. Cut in butter (if using food processor, put all that stuff in and pulse to cut butter in). Mix in remaining ingredients to form a stiff dough. If it doesn't hold together when pressed, add a little more water. Chill in refrigerator at least 1 hour.

Preheat oven to 350. Oil large cookie sheets. On floured board, roll dough out 1/4-inch thick. Use cookie cutter to cut shapes. Bake 12 to 14 minutes until edges are slightly golden.

Yield: About 3 dozen