1/2 cup butter, ghee, or palm shortening, softened
1/4 cup softened coconut oil
3/4 cup sugar*
2 teaspoons vanilla
1/4 teaspoon almond extract
1/2 teaspoon baking soda
1/2 teaspoon high quality salt
2 1/4 cups blanched almond flour, scoop and barely pack it down if you measure it
1/2 cup coconut flour
Within the bowl of a stand mixer, cream collectively the butter, coconut oil, and sugar. Add the eggs, vanilla and almond extract, combine till integrated.
In a separate bowl, mix the baking soda, salt, almond flour, and coconut flour. With the mixer operating on low, add the flour combination to the creamed substances 1 cup at a time, beating effectively after every addition.
Type the dough right into a ball together with your arms and place on a chunk of plastic wrap. Type the dough right into a disc and canopy with plastic wrap. Refrigerate for no less than 30 minutes and as much as in a single day.
Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.
Sprinkle a clear, flat floor with coconut flour and roll the dough out till it’s 1/Four thick. I like laying it on a chunk for parchment paper and inserting one other sheet on prime to roll it out. Or you will have to rub the rolling pin with coconut flour to do that. Lower out the cookies utilizing your alternative of cutters. Work considerably rapidly so the dough stays chilly. Utilizing a spatula, switch the minimize cookies to the baking sheets.
Collect the remaining scraps again up right into a ball and roll out once more. Repeat rolling and slicing out cookies till you utilize all of the dough. If the dough will get too heat whilst you work with it it’s possible you’ll want to sit back it once more.
Bake the cookies for 13-15 minutes, till frivolously golden. These cookies have to bake longer than typical sugar cookies. They may keep delicate and simply get a bit crispy, which is simply what you need! Cool on a baking sheet for two minutes then switch to a wire rack. Cool fully earlier than frosting. Get pleasure from!