Ingredients

2/3 cup butter, softened
3/4 cup organic sugar
1 teaspoon vanilla
zest of 1 medium lemon
1 egg
4 teaspoons milk
1 cup almond flour
3/4 cup coconut flour
1/4 cup Gluten Free 1 to 1 baking flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Directions

Preheat oven 375 degrees

In a large bowl cream together butter and sugar. Add the vanilla, lemon zest, egg and milk,  mix until well combined. In a separate bowl place the almond flour, coconut flour, Gluten Free baking flour, baking powder and salt. Whisk until there are no lumps. Pour the flour mixture into the butter and sugar mixture. Mix well. Roll the dough into a ball and place in the refrigerator for 1 hour to chill.
To make the cookies, roll dough on a well dusted piece of parchment paper to 1/4 inch thick. Cut with cookie cutter to desired shape. Place on a parchment lined baking sheet and bake 6-8 minutes. Cool on a wire rack. Drizzle frosting over cookies. Use the frosting recipe below or your favorite cookie frosting recipe. Makes about 24 cookies.

Frosting:

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Mix together. If the mixture is to dry to drizzle, add more milk. If it is to moist, add a little more sugar until you reach the desired consistency.