Mexican Almond Cookies

240g Gluten Free Cake and Biscuit Mix

1 cup icing sugar (gluten free)

tsp vanilla

125g softened butter

Rub butter into dry ingredients and vanilla to produce a soft dough.

Roll dough out about 3mm thick (flour the board with pikelet and waffle mix), and cut with a round or fluted cutter.

Bake at 180C for about 30 minutes or until golden brown.

Transfer to wire racks to cool.

Serve dusted with icing sugar.