Coconut Cutout Cookies

Preheat the oven to 350 degrees F and line a sheet pan with parchment paper.

In a medium bowl, whisk the coconut flour, baking powder, and salt.

In a large bowl, using an electric hand mixer (or a stand mixer fitted with a paddle attachment), cream the ­butter until pale yellow, light, and fluffy, about two minutes. Beat in the sugar and ­extracts until incorporated, then add egg or egg whites and beat until smooth, about another two minutes.

Place a square of parchment paper on the counter and scoop the dough into the center. Use your hands to shape it into a square about 1/2-inch thick and 5 inches long on all sides. Wrap and refrigerate for 10 minutes.

Unwrap the dough and sprinkle with coconut flour. Roll out with a rolling pin, sprinkling more flour as needed and pressing the dough back together if it breaks. Roll out very thinly, about 1/8-inch thick.

Use a cookie cutter or drinking glass to cut out cookies, then transfer to the prepared baking pan, leaving an inch between cookies.

Bake for 10 to 12 minutes, until the edges of the cookies are golden brown. Transfer to a rack to cool completely.

Frost with cream-cheese frosting just before serving, as the frosting will soften the cookies. Store in an airtight container for three to four days.