These are a tasty addition to your holiday cookie basket,Get em before they run off.
2 cups cannaflour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup medicated butter, (softened)
1 cup Splenda brown sugar
1 large egg
1 large egg yolk
Mix together cannaflour, baking soda, salt, ginger, cinnamon and allspice into a medium size bowl. Set aside.
Cream medicated butter and Splenda brown sugar in a large bowl or mixer until smooth. Beat in egg and egg yolk.
By hand stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap with plastic wrap, and refrigerate for 2 hours.
Preheat the oven to 350°F. Line a cookie sheet with parchment or wax paper.
Roll out dough to 1/4-inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet.
Before baking ,with the dull side of a kitchen knife indent a face and buttons.
Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on wire rack.