How many cookies this recipe makes depends on the size of your cookie cutter. Mine made 26 with a smaller cutter.
The cookies should cook off the white flour in the oven. If there are still spots, you can use a slightly damp paper towel to lightly dab any spots off.
You can also roll the dough out between plastic wrap or a piece of parchment paper.
If you roll your cookies out to be smaller than 1/4-inch thick they may cook faster and be more crisp.
If your cookies fall apart easily, they may need to be cooked an additional 2-3 minutes.
I used Bob's Red Mill Gluten Free All-Purpose flour with this recipe.