Holiday Sugar Cookies - Sugar & Wheat Free

1 cup butter, margarine or Organic Shortening - or you can use 1/2 and 1/2 - depending on the flavor you want

3 cups white spelt flour

1/2 tsp. kosher salt

1/2 cup xylitol - or you can use 1/4 -1/2 cup xylitol and 1/4 cup light Agave Nectar

1 tsp Baking Soda

2 Eggs - or egg replacer substitute for 2 eggs

1 tsp Vanilla (organic if you can get it)

Cream butter, and add in sweetener, eggs and vanilla.  Sift flour with baking soda and salt, add to liquid mixture.  Mix until all

ingredients are well blended and dough forms in a ball form. 

Refridgerate for 2 hours or overnight.  On a well spelt or other wheat free floured board, roll out dough to about 1/4" thick.

Cut out cookies with cookie cutters.  Place cookies on cookie sheet - I like to put them on parchment paper on the cookie board

for easier cleanup.  You can place sprinkles on before you bake if you like.

Bake at 375 degrees for 10-15 minues.

Remove cookies to wire rack for cooling.  Makes approximately 18 cookies depending on the size of your cutters.

Frost if you want with a gentle touch after they are cool.