name: Vanilla cut-out cookies
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ingredients:

1/2 cup non-dairy butter, or coconut oil
1/2 cup maple syrup
1/2 tsp vanilla extract
1/4 tsp vanilla bean
1 dash salt
2 1/4 cups flour, gluten-free, @../gluten-free-flour/
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directions:

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter(s) handy.

2. Place butter in a large mixing bowl and whip it with a mixer until it's creamy. Add sweetener, vanilla extract and bean, and salt and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched — be sure to knead it really well first for some time — if it's a little sticky, add a little more flour (try 1-2 Tbsp); if it's a little dry add a little more sweetener (try 1 Tbsp)}. Shape the dough into 2 balls and then flatten each into a disk.

3. Roll out one of the dough balls between two sheets of parchment paper to ¼" thickness {or thinner or thicker depending on how you want your cookies to turn out}. Use a cookie cutter to cut out the cookies. Carefully transfer to a prepared cookie sheets, spacing them ½" apart {they won't spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.

4. Bake in a pre-heated oven for approximately 11-13 minutes, until the edges just begin to become golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don't overbake}. Allow the cookies to cool for 10 minutes and enjoy!

__Note:__
You can make your own glutenfree flour blend by combining:
1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ½ tsp guar gum
