Classic Christmas Cookies \\ Sweet Laurel
Christmas is just a week away! This season has been such a whirlwind that I must admit it is hard to believe how close it is. This is one of my favorite recipes to turn to as the holiday nears because nothing makes you feel the Christmas spirit like pressing a cookie cutter into dough and piping frosting over stars and ginger bread men. I highly recommend making these cookies with loved ones and with plenty of carols as a soundtrack of course!
Classic Christmas Cookies
For 2 dozen cookies
2 1/2 cups almond flour or hazelnut flour
¼ cup coconut oil (melted)
¼ cup 100 % maple syrup or honey
½ teaspoon salt
1 teaspoon vanilla
Preheat oven to 350F
Either by hand or in a food processor, combine the ingredients into a dough. The dough will be slightly clumpy, so do not fret if the dough doesn’t look like traditional cookie dough.
Between two pieces of parchment paper, roll out the dough. During this stage, the dough will join together and be much more uniform. Place parchment paper with rolled out dough in the refrigerator for about 10 minutes to firm up. Remove from refrigerator and cut into shapes. Carefully transfer cut outs to cookie sheet lined with parchment paper. Place cookies onto a baking sheet lined with parchment paper. Bake for 7 to 10 minutes, until barely golden brown at the edges. Cool completely, and decorate with icing.
Coconut Butter Icing:
1/4 cup coconut butter
2 teaspoons 100% maple syrup or honey
1/2 teaspoon lemon juice
1/4 teaspoon vanilla
1/4 cup coconut milk
Mix all ingredients over very low heat. The coconut butter can easily burn, and turn a brownish color, so be careful during this step. Color with turmeric, beet , matcha or other natural food colorings if you like.