Spritz Holiday Cookies

I love using my cookie press! It’s much faster than rolling and cutting cookies. Plus the cookies are bite sized so much easier to have one! I decorated some of the cookies before baking so I would not need to frost and added icing to some of the cookies.

Ingredients:
6 tbsp butter (room temp)
1/2 cup coconut sugar
1 tsp pure vanilla extract
1 tsp pure almond extract
1 egg (room temp)
2 1/4 cup blanched almond flour
3 tbsp coconut flour
1/4 tsp baking soda
1/4 tsp fine sea salt

Icing:
Grass-fed butter (or ghee or coconut oil for full Paleo, dairy free version but I like butter)
Powdered sugar
Pure vanilla extract

Combine almond flour, coconut flour, baking soda and salt in a separate bowl.
Using a mixer, combine the butter and sugar until well mixed.
Add in the extracts and egg.
Gradually add the dry ingredients to the wet ingredients with mixer on low.
Refrigerate the dough for 30 minutes to 24 hours.
Preheat oven to 350 degrees.
Using a cookie press, press dough onto ungreased baking sheet (cannot use parchment paper).
Bake 6 minutes or until turning lightly brown.
Remove from baking sheet immediately and place on cooling rack.
Allow baking sheet to cool before adding more cookies (or they will not stick).
Add frosting and decorations, if desired.