Ingredients

• 1 cup Butter
• 1 cup Granulated Sugar
• ½ tsp Salt
• 2 cups Cassava Flour
• ¾ tsp Baking Powder
• ½ tsp Almond Extract
• ¼ tsp Vanilla Extract
• 1 Egg
• ½ tsp Lemon Zest
• 1 ½ tsp Lemon Juice
• ½ cup chopped, dried Tart Cherries
• 1 Tbsp Lemon Juice
• ½ cup Powdered Sugar

Instructions

1. Preheat oven to 375°F. In the bowl of a stand mixer, cream butter, sugar and salt on medium speed until fluffy and lighter in color.
2. In another bowl, lightly sift together cassava flour and baking powder—be aware that cassava becomes airborne very easily.
3. Add almond extract, vanilla extract, egg, lemon zest and juice to the stand mixer and combine well, then add cassava and baking powder mixture gradually, creating a thick dough. Add dried cherries and mix well.
4. Using two pieces of parchment paper, roll dough ¼-in thick. Cut dough with cookie cutters, using a spatula to place unbaked cookies on a parchment-lined baking sheet. The cookies will not spread, but try not to crowd the pan.
5. Bake for 12–14 minutes, or until edges turn golden brown. Let cookies cool on the baking sheet (they will be brittle while hot).
6. In a small bowl, whisk together lemon juice and powdered sugar until smooth. Use a spoon to drizzle the icing over each cookie once they have cooled. Let the icing dry for 15 minutes before stacking.