Ingredients

• 1-1/2 cups Gluten Free All Purpose Baking Flour
• 1/2 cup Organic Coconut Flour
• 1/4 tsp Sea Salt
• 1 cup Unsalted Butter softened
• 1 cup Powdered Sugar
• 1 tsp Lime's Zest
• 1 tsp Vanilla Extract

Instructions

1. Whisk together the flours and salt in a bowl.
2. With a mixer fitted with the paddle attachment, beat butter, sugar, lime and vanilla until pale and fluffy.
3. Reduce speed to low and slowly add the flour mixture until just combined.
4. Adding color with natural food dyes is a fun way to makes these cookies pop, so you can mix some in at this point if desired.
5. Divde dough in half. Shape into a disk; wrap in plastic. Chill until firm, about 1 hour.
6. Preheat the oven to 350°F. Let dough soften slighly at room temperature.
7. Working with one disk at a time, roll out dough on a lightly floured surface until 1/2-inch thick. Using round cookie cutter, cut out your shape and space onto cookie sheet 1-inch apart.
8. Bake until edges are pale golden, 16 minutes. Transfer to wire racks to cool. Can be stored in airtight container up to one week.