4 large eggs
3/4 c plus 2 tbsps sugar
1/2 tsp vanilla
1/4 tsp salt
1/2 c melted butter (I used coconut oil)
3/4 c sifted coconut flour and extra for dusting
2 tsp cinnamon, ground
Optional (for decoration)
edible shimmer, for decoration
cookie cutters
Set your oven to 375. Combine eggs, vanilla, 3/4 c sugar, and butter in medium-sized bowl. Set liquid mixture aside. Combine flour and salt and gradually add to liquid ingredients. Let dough sit for 5 minutes to thicken. Form dough into large ball, wrap in saran wrap and let harden in the freezer for 15 minutes. Remove dough from freezer and roll flat. Be sure to use the leftover flour to dust your rolling pin as this dough is quite moist. Once rolled, press your cookie cutters firmly into the dough. Remove, and set on baking sheet. (Note: the cookies do not spread/rise much so feel free to place them close together). In a small bowl, combine remaining sugar and cinnamon. Lightly sift over the cookies for a thin coating. Place in oven and bake for 15 minutes. Remove cookies from oven and allow to sit for 2 minutes. Decorate as desired and serve!
