Whipped Gluten Free Shortbread Cookies

• 1 cup Oat Flour, Sifted (3.2 Oz) (gluten Free If Needed)
• 3 Tablespoons Non-GMO Cornstarch
• 1- 1/4 teaspoon Cinnamon
• 13 cups Coconut Sugar
• 1/2 cups Butter, Softened To Room Temperature
• 1/4 teaspoons Vanilla Extract
• 1/2 teaspoons Almond Extract

1. Preheat your oven to 350 degrees F, and line a cookie sheet with parchment paper.
2. Dont just use cooking spray, your cookies will stick.
3. In a small bowl stir, together the oat flour, cornstarch and cinnamon.
4. Set aside.
5. Place the coconut sugar into a high power blender and blend until fine and powdery, similar to powdered sugar.
6. Beat the powdered coconut sugar and butter in a large bowl, using an electric hand mixer, until combined.
7. Add in the vanilla and almond extract and beat on the highest speed of the mixer for 5* minutes, scraping down the sides of the bowl as necessary.
8. You want the butter nice and fluffy.
9. Add the flour mixture into the butter mixture a little at a time until fully mixed in.
10. Beat at high speed for an additional 5 minutes.
11. The texture should be that of frosting.
12. Transfer the dough into a pastry bag and press out onto the prepared baking sheet in balls about 1 1/2 Tbsp, only flattening slightly.
13. You want the dough to remain in a ball shape and be taller than it is wide.
14. Bake until just golden brown, about 10-12 minutes.
15. Let cool on the pan 10 minutes and then (VERY GENTLY) transfer to a wire rack to finish cooling.
16. DEVOUR!

flour, nongmo cornstarch, cinnamon, coconut sugar, butter, vanilla, almond extract

Taken from tastykitchen.com/recipes/appetizers-and-snacks/whipped-gluten-free-shortbread-cookies/ (may not work)