Wet Ingredients: Cream softened butter and cane sugar using either a hand mixer or stand mixer. Add beaten egg and almond milk; beat again until smooth.

Dry Ingredients: In a medium mixing bowl, combine the almond flour, cassava flour, xanthan gum, salt, baking soda and ground nutmeg.

Combine: Add dry ingredients to wet ingredients slowly stirring by hand to combine until it has reached a dough consistency.

Chill Dough: Form the cookie dough into a ball and then flatten slightly into a disk shape. Wrap in wax paper and store in the refrigerator for at least 3 hours (or overnight). 

Cut and Bake: Preheat oven to 350 degrees F. In small batches, roll out dough to an 1/8-1/4 inch and cut out into whatever shape you would like (we like to roll it out with a piece of wax paper on top, but you don't have to). Place cookies on a lightly greased cookie sheet and bake for 7-9 minutes, middle rack (the bottom should be light brown when done). 

Cool + Decorate: Let cool for a few minutes on the pan and then transfer to a wire rack to finish cooling. Once fully cool, enjoy or decorate any way you want!