These snowflake cookies don't have any gluten and are great for winter or holiday parties. They are flaky, light, and beautifully shaped, so they are a great addition to any party.

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon xanthan gum if not included in flour blend.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Butter and sugar should be mixed together in a bowl until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Add the salt, gluten-free flour, and xanthan gum if using little by little until a dough forms. On a floured surface, roll the dough out to about 1/4 inch thick. Cut out cookies in the shape of snowflakes with cookie cutters and place them on the baking sheet that has been prepared. For 10 to 12 minutes, or until the edges are just beginning to turn golden. The biscuits should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way down. When it's cool, you can decorate it with icing or powdered sugar if you like.

Prep Time: 20 minutes

Cook Time: 10 minutes

These gluten-free snowflake biscuits are a delightful treat for the winter season. Made with almond flour and coconut flour, they are light, fluffy, and full of flavor.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 large egg. 1 tablespoon almond milk or any non-dairy milk.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, coconut flour, tapioca flour, baking powder, and salt. In a separate bowl, mix together honey or maple syrup, melted coconut oil, vanilla extract, egg, and almond milk. Pour the wet ingredients into the dry ingredients and stir until well combined. Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Using snowflake-shaped cookie cutters, cut out shapes from the dough and carefully transfer them to the prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your gluten-free snowflake biscuits!

Prep Time: 20 minutes

Cook Time: 10-12