COOKIE-CUTTER COOKIES
adapted from a pie-crust recipe at scdiet.org

3 cups almond flour, firmly packed
1 stick softened butter:OR 1/2 cup softened coconut butter OR Spectrum 100% palm oil organic shortening
1 egg
1/2 - 2/3 cup honey
2 teaspoons vanilla
1/4 teaspoon salt (less if using salted butter)
raisins, sliced almonds, cut-up bits of dried fruit (optional)
shredded coconut for decorating (optional)

Preheat oven to 300 degrees F. Cover a cookie sheet with baking parchment paper. Combine all ingredients thoroughly to make a stiff dough. Chill dough several hours or overnight. Place a ball of dough on the parchment, and cover with another sheet of parchment. Roll out dough between sheets of parchment with a rolling pin, until 3/16" thick. Peel off top sheet of paper.

Using cookie cutters with open centers, cut shapes directly on the parchment-covered cookie sheet. Press firmly. Keep close together as dough does not spread while baking. Bake 5-10 minutes Watch carefully, edges brown quickly. Remove and cool thoroughly to preserve shape before removing from parchment.

Tip: The parchment can be placed on any flat, smooth surface for rolling out the dough, then carefully moved to the cookie sheet either before or after the shapes are cut.