Flash Sale - Aug 20 - Website Banner
Bone Broth CookBook
Flash Sale - Aug 20 - Website Banner
Current Recipe:

Holiday Cut Out Cookies

Honey / Almond

Related Resources:

More Recipes

This Kimchi Omelet is featured in Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook Time: 10 minutes Yield:…

This Raspberry Sorbet with SLIM Orange Cream Collagen Cooler is delicious, healthy, and beautiful! Ingredients: 1 cup frozen raspberries 1…

This warm, classic soup is updated for the bone broth lifestyle!  Ingredients: 1 28-ounce can of organic crushed or chopped…

This Pecan-Crusted Chicken with Homestyle Applesauce Recipe is from the bestselling Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook…

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes! Instant…

Holiday Cut Out Cookies

Written by Dr. Kellyann Petrucci

Download PDF
Click through and order your copy now!

Prep time: 20 min • Cook time: 5-8 min • Yield: 24 – 32 cookies depending on size of cookie cutters

Ingredients

For cookies

  • 1/3 cup pasture-raised unsalted butter, at room temperature or slightly chilled
  • ¼ cup honey
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups almond flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • Arrowroot for rolling (optional)

For frosting:

Directions

  1. Whip butter in a stand mixer for 2 to 3 minutes until it starts to get fluffy. Add honey and vanilla and mix well.
  2. In a separate bowl combine dry ingredients: almond flour, salt, and baking soda, and gradually add to wet ingredients to blend.
  3. Form into 2 balls and wrap in parchment or wax paper and refrigerate for at least 1 hour.
  4. Preheat oven to 350º F and line baking sheets with parchment or a silicone mat.
  5. Remove one ball from refrigerator and roll out to about ¼-inch thick between 2 sheets of parchment or waxed paper. If needed, dust with arrowroot to prevent sticking.
  6. Cut out desired shapes with cookie cutter, and very gently remove cookies and place on prepared baking sheet. Repeat with second ball of dough.
  7. Bake for 5 to 8 minutes. Allow cookies to fully cool in pan before removing.
  8. Optionally pipe with Creamy Vanilla Frosting  or dust with Unrefined Paleo Powdered Sugar  using a fine mesh sieve.

Notes

holiday-cut-out-cookies2

The cookies are somewhat delicate before they are baked. Use a very thin metal spatula to transfer cookies from parchment/waxed paper to baking sheet. In cutting out the cookies, they may remain in the cookie cutter. Gently place them on the baking sheet, by holding the cookie cutter just above the parchment and use your fingertips to very gently release them from the cookie cutter. After every few cookies, wipe the cookie cutter edge to keep it clean and easier to use. It also helps to put arrowroot on a flat plate and tamp the cookie cutter into the arrowroot to make the cookies easier to cut out. Do not remove cookies from the baking sheet until they are fully cooled; they are apt to break if moved while still warm.