Gingerbread Cookies

In a large bowl, whisk together the PEETZ S.M.A.R.T Blend, spices,cream of tartar, baking soda and salt. Set aside.
In the bowl of an electric mixer, fitted with a paddle attachment, beat together the butter and sugar for 5 minutes, on medium highspeed.
Add eggs one at a time. Beat until well-incorporated.
Scrape down the sides of the bowl.
Add molasses and beat into the mix.
On low speed, add the dry ingredients and mix just until combined.
Pat dough into a large 10-inch square. Wrap and refrigerate for1-2 hours.
Once ready to roll, divide the dough in half and keep the other half chilled.
Place a piece of parchment paper on the countertop.
Sprinkle generously with tapioca flour.
Roll out dough thinly to 1/8 of an inch, using more tapioca flour as needed.
Using a pastry brush, dust off excess tapioca flour from the front of the dough.
Lift the parchment paper with the dough and place on a baking sheet.
Place tray in freezer for 20 minutes.
Continue in the same method with the other piece of dough.
Preheat the oven to 350F.
Line another baking tray with parchment paper and set aside.
Remove dough from freezer. Loosen from parchment paper.
Place dough on the counter and cut out shapes.
Place the cookies on the baking sheet and bake for 12 minutes.
Cool completely on the tray. Then, decorate.

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