Halloween Cutout Cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

---

ORGANIC INGREDIENTS

• 140 g (1 cup) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 50 g (1/4 cup) light olive oil*
• 75 g (1/3 cup) cane sugar
• 1 large egg (55 g)
• 2.5 ml (1/2 tsp) almond extract
• 2.5 ml (1/2 tsp) vanilla extract

---

PREPARATION

1. In a bowl, blend the flour, baking powder, and salt. In a separate bowl, combine olive oil, sugar, egg, almond extract, and vanilla. Mix vigorously with a whisk.
2. In a separate bowl, combine olive oil, sugar, egg, almond extract, and vanilla. Mix vigorously with a whisk.
3. 3. Add the dry blend to the liquid ingredients; mix well.
4. Cover the dough and refrigerate 4 to 6 hours (ideally overnight).
5. Preheat the oven to 180 °C (350 °F).
6. Roll out 1/4 of the dough at a time (the dough should be very cold) to a 5mm (1/4") thickness on a floured surface. Make sure the dough is generously sprinkled with flour before rolling, and that the surface remains floured.
7. Cut with a cookie cutter then place cookies on a baking sheet covered with parchment paper. Sprinkle with cane sugar to your liking.
8. Bake on upper rack for 12-15 minutes.
9. Upon removal from the oven, leave the cookies on the baking sheet for one minute. Using a spatula, gently transfer the cookies to a cooling rack.