TAPIOCA FLOUR SUGAR COOKIES RECIPES

Steps:

• Preheat oven to 360 degrees Fahrenheit. Have 1 - 2 large un-greased cookie sheets (baking sheets) on hand.
• In a large bowl, using a wooden spoon, mix sugar, butter, salt, and vanilla until creamy, 1 to 2 minutes. Mix in all-purpose flour and tapioca flour until well combined. Transfer the mixture to a smooth surface area (countertop or wooden cutting board) when it becomes difficult to mix in the bowl. The mixture should resemble a coarse meal. Add water and work with fingertips until a smooth dough is formed, about 1 minute. Do not overwork the dough because it will toughen. Form a ball with the dough. On a lightly floured surface, flatten dough slightly with the palm of your hand. Roll out the flattened dough with a lightly floured rolling pin into 1/2 inch thick circle. Cut round shapes with 2-inch cookie cutter. Using a spatula, carefully transfer cookies onto un-greased cookie sheet, 1 inch apart. bake in the middle of preheated oven until slightly holder, about 20 minutes. Let cool and serve.
• Dip in melted chocolate and sprinkle sea salt flakes for a festive look.

Steps:

• Whisk the almond flour, tapioca starch, baking powder, and salt together in a small mixing bowl. Combine the evaporated cane juice and coconut oil in a medium mixing bowl. Use a handheld mixer set on medium speed to beat them until a thick paste forms. If there are any large lumps of coconut oil, stop the mixer and squeeze the paste together with your hand, or break up the lumps with a fork. Add the egg and mix until combined. Stop the mixer and add the dry ingredients, vanilla, and water. Mix until a dough forms.
• Turn the dough out onto the counter. Knead gently a few times. Wrap the dough in plastic wrap and chill for 1 hour.
• Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
• Allow the dough to sit outside the refrigerator for about 10 minutes. Cut the dough in half and sprinkle your counter with a little tapioca starch. Roll out the dough about 1/4-inch thick. Cut into shapes and place on prepared baking sheet about 2 inches apart.
• Bake until set and golden brown, about 10 minutes for 4-inch cookies.
• Allow the cookies to cool on the pan on a wire rack for 5 minutes, then transfer the cookies directly to the rack to cool completely.
• Allow the baking sheet to cool. Reroll scraps and repeat with the remaining dough.