The combination of spring and Easter weekend inspired me to bake these tasty little cookies. I had to use my chick cookie-cutter, pink frosting, and rainbow sprinkles, for obvious reasons. There are lots of photos to show you exactly the process I went through to make these babies. It’s good to note that they don’t contain refined sugar (except for the sprinkles). I used agave nectar for both the cookies and the frosting. More photos and the recipe after the jump!
An amalgamation of photos for your viewing and learning pleasure:
Combine your wet ingredients in a large bowl.
Add your flour and mix with a hand-held mixer.
When everything is combined, use your hands to form a ball with the dough and wrap with saran wrap. You’re going to pop it in the freezer for 15 minutes.
Take the dough out of the freezer and roll it out.
Place the cookie cut-outs on parchment paper in a cookie tray (or in my case, a make-shift, tiny cookie tray because my oven is too small for normal sized ones). Put them in the oven and move onto the frosting.
Frosting time: I came up with this recipe as a healthier alternative to typical refined sugar frosting. I love love love coconut oil and thought that it would be a good replacement for butter. I combined the ingredients below (proportions in the recipe) to create a sweet, pink, coconut-almond frosting.
Spreading the pretty pinkness. Note: you need a lot of frosting to adequately cover the cookie and ensure that the frosting is opaque.
It was a challenge to get the desired opaqueness of the frosting, but I kind of dig the transparent look. To make it extra fun (and to make up for the fact that I didn’t create enough frosting), I covered these little guys in rainbow sprinkles.
These cookies make a great (and adorable) spring treat. If you like marzipan, you’ll love these.
Almond Shortbread Cookies with Almond Coconut Frosting
1 cup of butter or coconut oil (melted)
1/3 cup of agave nectar
2 1/2 cups of all purpose flour
2 teaspoons almond extract
1. Preheat oven to 300 degrees F. Line one or two cookie sheets with parchment paper.
2. In a large bowl, beat the butter or coconut oil with agave nectar and almond extract until light and fluffy. With a spoon or spatula, stir in flour until smooth and well combined. Use your hands to make the dough into a ball and wrap dough ball with plastic wrap. Place in the freezer for 15 minutes.
3. On lightly floured surface, roll out dough, about 1/2 inch thick. You might need to take the dough in sections and roll out several different times, depending on the size of your workspace. Using the cookie cutter of your choice, cut out cookies.
4. Place cookies on the parchment paper. These will not spread much during baking, so you can place them close together.
5. Bake for 25-30 minutes, or until light golden brown around the edges. Cool completely on a wire rack before adding frosting.
1/4 cup virgin, unrefined coconut oil (melted)
1 tablespoon agave nectar
1 teaspoon almond extract
1-2 drops of red food coloring
I created this recipe through experimentation and in that process, I didn’t measure out much. Above are my approximate guesses of how much you’ll need for 20 cookies. Start with the melted coconut oil in a bowl and whisk in the agave, almond extract, and 1-2 drops of coloring (depending on how pink you want it to be). Give it a taste and see if it needs a little more sweetener or almond extract. Just a heads up: this concoction will be pure liquid, so don’t be alarmed.
Put the bowl in the refrigerator for 3 minutes and no longer! You want the frosting to harden a bit but not too much. Using an offset spatula, spread the frosting onto the cooled cookies.
Decorate with sprinkles, if desired!