oven to 325˚F. Line baking sheets with
butter, 1 cup powdered sugar, and salt together in large mixing bowl. Add almond flour, gluten free all-purpose flour,
water, xanthan gum and vanilla. Stir
by 1/2 tsp. onto parchment lined cookie sheet.
Bake for 12-14 minutes or until the bottoms just show a touch of
browning, tops will still be pale. Let rest
on cookie sheet for a couple minutes to firm up. Roll cookies in remaining powdered sugar
while still warm so it will adhere better to cookies. Place on cooling rack.
Yield: approx. 80 small cookies
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