1 ¼ cup cassava (180g) (I use Otto's Naturals)
1/3 cup coconut palm sugar
8 tablespoons butter
½ teaspoon almond extract
Pinch of salt
Mix coconut sugar, cassava and salt. Cut in the butter and almond extract with a pastry cutter until dough is crumbly, mold dough together with your hands. Chill in 2” diameter log wrapped
in plastic wrap for an hour. Slice dough into quarter inch rounds. Bake cookies at 325 degrees for 12 minutes.
For strawberry thumbprint cookies:
Make an indention in your warm cookie after it has baked for 8 minutes, fill with jam and finish baking for 4 more minutes.
For cinnamon sugar cookies:
Mix 3 tablespoons coconut palm sugar with ½ teaspoon cinnamon. Sprinkle cookie rounds with mixture and press into raw cookie round, place in oven to bake.
*Hint - These need to cool completely before serving otherwise they tend to crumble. They go great with tea or coffee.