These flakey, flavorful cut-out cookies can be used for just about any holiday. Here we have used Easter cookie cutters and colored the icing with natural food colorings. In the past, to color the icing, I have used turmeric powder to create yellow, beet juice for pink, and spirulina powder for green. This time I thought we would try something new. I used natural, plant-based food coloring in these photos. Once the cookies are baked and frosted they are best frozen until ready to serve. This keeps them crispy and flakey and the icing set in place. They will thaw out in a matter of minutes. This is also nice if you don't have a large family and would like to store your cookies for a longer period of time.
I have made this recipe a few ways. One way is to use 1 cup each of the almond meal and shredded coconut, and another way is to use 1 ¼ cups each. Both ways work, however using 1 ¼ cup of each results in a little more fragile cookie but with great flavor and texture. You can decide how much to add.
- Place the dry ingredients into a food processor fitted with the "s" blade. Pulse the ingredients until combined and ground fine, about 60 to 90 seconds.
- Add the wet ingredients and process until a dough ball forms. It will be soft but you should be able to form it into a ball. Place the dough into a bowl sprinkled with a little arrowroot powder. Chill for one hour in the refrigerator.
- Preheat oven to 350 degrees. Then remove from refrigerator and roll out in between 2 pieces of wax paper or parchment paper to about 1/8 inch of thickness. Cut out with your favorite cookie cutters (they should all be fairly equal in size).
- Bake for 10 minutes and watch carefully as timing and temperature may need to be adjusted. If they cook fast and brown then turn oven temp down to just over 325 degrees. Cool on a wire rack.
- Place all ingredients for the icing into a high-powered blender and blend until ultra smooth, stopping the machine if necessary to scrape down the sides.
- Spoon icing into individual small bowls and add a tiny amount of natural food coloring if desired. We use chopsticks to ice each cookie, and then sprinkle them with shredded coconut or natural sprinkles. Freeze the cookies for at least 20 minutes to set the icing.