Back To School with Bob's

BOB’S RED MILL E-BOOK | BACK TO SCHOOL SURVIVAL GUIDE Cassava Sugar Cookies MAKES: 24 COOKIES • PREP TIME: 15 MINUTES COOK TIME: 10–12 MINUTES • PASSIVE TIME: 1–2 HOURS D’oh! It’s easy to make these scrumptious gluten free cookies look like donuts: just add royal icing and sprinkles. Also wonderful plain or sprinkled with sugar. Ingredients 1 cup Butter 1 cup Sugar ½ tsp Salt 2 cups Bob’s Red Mill® Cassava Flour ¾ tsp Baking Powder 1 tsp Vanilla Extract 1 Egg Instructions 1. Preheat oven to 375°F. In the bowl of a stand mixer, cream together butter, sugar and salt on medium speed until fluffy and lighter in color. 2. In another bowl, sift together cassava flour and baking powder. Be aware that cassava becomes airborne very easily, so sift it lightly. 3. Add vanilla extract and egg to the butter-sugar mixture. Mix well, then add the cassava- baking powder mixture in small increments until a thick dough forms. Pour the dough onto plastic wrap, wrap it tightly and let chill for 1–2 hours. 4. Once dough has chilled, cut it in half, reserving one half in the fridge. Roll out 1-inch thick between two pieces of parchment paper. Cut out sugar cookies and use a spatula to place the unbaked cookies on a parchment-lined baking sheet. The cookies will not spread, but try not to crowd the sheet. 5. Bake for 10–12 minutes, or until the edges turn golden brown. Let cookies cool on the baking sheet (they will be brittle while still hot) and once cool, frost with either royal icing or frosting.