1/2 c. butter, softened
1/3 c. maple syrup
1 t. vanilla extract
1 1/2 c. Otto’s cassava flour
1/4 t. sea salt
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until a firm dough forms. Flatten dough into a disc and wrap it in plastic wrap. Chill for about 30 minutes.
Preheat oven to 350 degrees F. Line two baking sheets with Silpats of baking paper.
Roll the dough out between two pieces of parchment or waxed paper to 1/4-inch thickness. Cut into rectangles or use cookie cutters to make shapes. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 12-14 minutes until the edges are golden. Cool for one minute before removing to waxed paper to cool. Dip into melted white chocolate or chocolate chips, if desired. Be careful because they are fragile.
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