Honey Rose Sugar Cookies with @theblondepecan

Name: Honey Rose Sugar Cookies with @theblondepecan
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 cookies
Ingredients: 1.5 cups cups almond flour; 0.667 cup cassava (or coconut) flour; 0.25 tsp baking soda; 0.25 tsp salt; 2 tbsp unsalted butter softened; 0 1 egg room temperature; 0.25 cup Goldthread Honey Rose plant-based tonic; 0.25 cup cane sugar; 0.5 cup powdered sugar; 2.5 tbsp Goldthread Honey Rose plant-based tonic; 0 1 drop pink natural food coloring

[[ recipeID=recipe-8kr1l3vmd, title=Honey Rose Sugar Cookies with @theblondepecan ]]

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In a medium bowl, combine the flours, baking soda, and salt. Set aside.
In a mixing bowl with a beater attachment, beat the butter and the sugar together for three minutes.
Add the egg and beat for another few minutes.
Add the tonic. The mixture will start to separate, so add 2-3 tbsp of the flour mixture, and beat for another 1-2 minutes.
Add all the dry ingredients into the wet, and beat until just combined. Make sure not to overbeat once it looks like dough!
Flatten the dough into a rectangle, cover with saran wrap, and freeze for 1-2 hours.
Preheat oven to 350, and remove the thoroughly chilled dough. Pull off nine 1-2 inch sections of dough, and roll into balls.
Place them on a parchment-lined cookie sheet and flatten until desired thinness. Take your cookie cutter and cut each individual dough section. Remove excess dough.
Bake cookies for 9-10 minutes. Let cool completely before decorating.

For Icing

In a deep wide-brimmed bowl, mix the powdered sugar, tonic, and food coloring until a glaze/icing forms. If too runny, add more powdered sugar tablespoon by tablespoon until desired thickness. If too thick, add more tonic, teaspoon by teaspoon until desired thinness.
Dunk the tops of the cookies down into the frosting to coat the tops. Add sprinkles if desired! Let dry.

Honey Rose Sugar Cookies with @theblondepecan

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For Icing