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Gluten-Free Cutter Cookies / Pie Crust (Gluten-Free)

Preheat oven to 350.

In a bowl mix:
2 ¼ cups tapioca flour
1 tsp. salt
1/3 cup sugar
½ tsp. xanthan gum (omit for pie crust)

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In a blender or food processor mix:
1 cup Filberts/Macadamias
¼ cup water
½ cup canola oil
1 tsp. vanilla

Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 15 minutes, or until they begin to turn golden-brown. The recipe makes 2 ½ dozen cookies.

This dough rolls out on a potato-starch-floured board quite successfully to make cookie-cutter cookies. It also makes an excellent pie crust - flaky and delicious. Cover the edges with foil and pre-bake for 15 minutes before filling.

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