• Preheat oven to 325 F. 
• Grease cookie sheets. 
• Cream the butter in a stand mixer. 
• Add powdered monk fruit sugar and powdered coconut sugar to the butter until well combined.
• Add lime juice, zest, and vanilla to the butter.
• In a separate bowl combine cassava flour, tapioca, and salt. 
• Add 1/2 the flour to the butter mixture until completely mixed in. 
• Add remaining flour until the batter is thoroughly combined. 
• Knead dough into 4 separate balls. 
• Roll each ball into a long log and wrap it in a piece of wax paper and refrigerate for several hours.  
• Remove dough logs from the fridge and cut them into coins.
• Place coins on the greased cookie sheet. 
• Bake 15 - 20 minutes. 
• If you want a powdered cookie top toss cookies in with powdered monk fruit cookies in a sealable plastic bag and shake until cookies are covered in powdered sugar.
• Allow to cool slightly and remove from cookie sheet. Store in an airtight container for up to 1 month. They will not last that long at my house.

Chef's Notes:

• Cookies can be coated in powdered Monk Fruit Sugar. Cookies can be placed in a plastic bag with Powdered Monk Fruit Sugar and shaken. Removed and placed in an airtight container.