1 package The Pure Pantry Organic Sugar Cookie Mix
1 cup (128 g) organic almond flour
1 cup (226 g) unsalted organic butter (or butter substitute)
1 large organic egg
1 tsp. (5 ml) vanilla
2 tsps. (10 mls.) almond extract
1 pound confectioners’ sugar for dusting cookies

Using an electric mixer, cream together butter (or butter substitute) and egg (or egg replacer) until well blended. Mix in vanilla and almond extracts. Add contents of package and almond flour. Mix until all ingredients are combined and dough forms into a ball.Remove the dough ball from bowl. Cover with plastic wrap and refrigerate for 30 minutes. Preheat oven to 350˚F (UK – 180˚C or gas mark 4). Grease two cookie sheets or cover with parchment paper. Remove dough from refrigerator and remove plastic wrap. On work surface covered with gluten free flour (rice flour or cornstarch work well) roll dough into long log. Using a knife, cut log into ½ inch (12 mm) slices (about 1 tablespoon dough each). Using your hands, roll each dough slice into a crescent shape and place on your prepared cookie sheet. Bake 15 minutes or until golden brown. Remove cookies from the oven and let cool for 2-3 minutes. Place half the confectioners’ sugar in a 9 x 12” (23 x 30 cm) baking pan. Place slightly cooled cookies in the pan and pour remaining confectioners’ sugar over cookies. Roll each cookie around in the sugar to coat. Let cool in sugar for at least 30 minutes. Remove cookies, shake off excess sugar and store in an air-tight container.