Christmas Sugar Cookies

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►INGREDIENTS:
4 cups fine grind almond flour
1 tbsp baking soda
3/4 cup butter softened
3/4 cup cane sugar or erythritol (monk fruit extract)
2 large eggs room temperature
1/2 tbsp pure vanilla extract
All-purpose flour or coconut flour for dusting and rolling
1 cup icing sugar
2 tbsp cold water
Sprinkles of choice

►DIRECTIONS:
1. In a large bowl, add almond flour and baking soda. Whisk until no lumps and set aside.
2. In another large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.
3. Add eggs and vanilla extract. Beat until combined well (don't overbeat to prevent butter separation).
4. Add flour mixture and stir with spatula until a ball of dough forms. Dough will be on a wet side.
5. Divide it into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and place in the refrigerator for 2 hours or in the freezer for 1 hour.
6. Preheat oven to 350 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.
7. Remove chilled dough from the fridge (or freezer) and unwrap. If very hard, let it warm up on the counter for 5 minutes. Dust the surface and rolling pin with all-purpose flour or coconut flour (see notes). You will need quite a bit as this dough is wet. Roll the dough 1/3 inch thick – a bit thicker than for regular cookies because this dough is delicate.
8. Using your favorite cookie cutters, cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving 2 inches in between. These cookies spread a bit. Combine the dough scraps into a ball, roll it out, cut out cookies and repeat until you run out of dough. Repeat the same step with the second disc of dough.
9. Bake for 12 minutes. Remove them from the oven before visible browning and edges start to brown. You do not want that with sugar cookies – they should be of light color. Remove from the oven and let them cool off first on a baking tray for 15 minutes, then transfer onto a cooling rack to cool off completely.
10. In a small bowl, add icing sugar and water; whisk until smooth and no lumps.
11. Transfer to a sandwich size resealable bag, push to one corner, twist bag on top and cut a small hole at the tip.
12. Decorate cookies as you wish by pushing icing through the hole. Pipe the outline of the shape of a cookie, fill in the middle and push around with small spatula or tip of piping bag to cover completely.
13. To add sprinkles, place a few cookies while icing is still wet in a large bowl with edges, sprinkle with sprinkles, shake off excess and transfer onto flat surface to dry. You can transfer remaining sprinkles back into the bottle when done.
14.Let icing dry and it will harden and set within a couple of hours. Do not stack them until then.

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