Gluten Free Cookie Cutouts
Makes approx. 4 dozen

Ingredients:

Dry:

3/4 C. PureLiving Sprouted Millet Flour

3/4 C. PureLiving Sprouted Brown Rice Flour

3/4 C. Shiloh Farms Tapioca Flour

1/4 C. Shiloh Farms Organic Coconut Flour

1 tsp. baking powder

1/4 tsp. Shiloh Farms Himalayan Pink Salt

Wet:

1 C. butter, softened

2 Tbsp. cream cheese, softened

1 C. granulated sugar

1 egg yolk

1 tsp. vanilla extract

Directions:

1.  Combine dry ingredients in a medium bowl and set aside

2.  In a separate large mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy

3.  Beat in egg yolk and vanilla; add dry ingredients and mix until just combined

4.  Pat dough into a ball; wrap in plastic and refrigerate for at least 30 minutes

5.  Preheat oven to 375°

6.  Roll chilled dough out to even thickness of about 1/4″; cut into shapes with your favorite cookie cutters, or use a biscuit cutter or jar lid to cut into rounds

7.  Transfer to a cookie sheet and decorate as desired with colored sugar, sprinkles, nonpareils, etc.

8.  Bake in preheated oven for about 10 minutes, or until edges have just begun to brown; allow to cool for a few minutes on the cookie sheet before moving to a wire rack to cool completely