This week, I've played around with my butter cookie recipe. I substituted almond flour for the sorghum and millet flour blend. Next time, I'm going to try a almond and coconut blend and make a grain free cookie. We don't need to be grain free, but the boys do need calorically dense nutrtition.
4 oz unsalted butter
4 oz sugar
1 tsp vanilla extract
1 extra large egg
4 oz almond meal
4 oz white rice flour
1 tsp baking powder
1/4 tsp salt
Preheat the oven to 350 degrees Fahrenheit. Cream the butter and the sugar. Add the vanilla extract and the egg. Blend well. Gradually add in the almond meal, rice flour and the leavening. Mix until well blended. Drop by teaspoons onto a cookie sheet. Bake for 8-10 minutes. Cool. Can be frosted.
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