Gluten-Free Lemon Basil Diamonds

Yields: about 24 - 1 1/2” Cookies

INGREDIENTS

3 oz. Butter

2 oz. Coconut Oil

3 1/2 oz. Sorghum Flour

3 1/2 oz. White Rice Flour

2 oz. Confectioners’ Sugar

1/2 tsp. Salt

1/4 tsp. Vanilla Extract

1/4 tsp. Lemon Extract

1/4 tsp Orange Extract

To Taste Fresh Basil (finely chopped)

PROCEDURE

Combine dry ingredients together in a mixing bowl.
Add the coconut oil and butter that is cut into small pieces.
Add the vanilla, lemon, orange extract, and basil.
With a paddle attachment, mix the ingredients until it forms a solid mass.
Roll into a log about 1 1/2-inches thick using parchment or waxed paper.
Refrigerate for at least two hours or overnight.
When you are ready to bake them, remove from refrigerator and let the dough warm up a bit. Cut the log into 1/4-inch slices. Press the slices in crystalized sugar to coat the top. Place them on a parchment lined sheet pan sugar side up.
Pre-heat the oven to 350° F and bake them until the sides begin to brown.
Remove from oven and let them cool for about ten minutes before transferring them to a cooling rack. Allow them to cool completely before serving or store them in an airtight container.