Lemon cream sandwich cookies recipe

Ingredients

• 3 tablespoons coconut oil
• ¼ cup macadamia nuts or cashews
• 3 tablespoons lemon juice
• 3 tablespoons pure water
• 1 tablespoon raw honey (liquid or crystallized) or coconut nectar
• 1 teaspoon lucuma powder
• ¼ teaspoon lemon zest
• ⅛ teaspoon turmeric powder
• Pinch of sea salt

• 2 cups almonds
• 3 tablespoons raw coconut flour
• 2 tablespoons coconut butter
• 1 tablespoon coconut oil, solid or liquid
• 3 tablespoons raw honey (liquid or crystallized) or coconut nectar
• 2 tablespoons lucuma powder
• 1 teaspoon vanilla bean powder
• ½ teaspoon lemon zest
• ¼ teaspoon sea salt
• Pinch of nutmeg

1. Melt the coconut oil in a glass jar placed in hot water, or over a double boiler.
2. Blend all Lemon Macadamia Cream ingredients in a high-power blender until smooth and creamy.
3. Pour into a bowl, and chill for about 2 hours, until set into a frosting consistency.
4. Blend the almonds in a high-power blender or with a food processor into a flour.
5. Add all the Almond Lemon Cookies ingredients to a food processor, and mix until a loose dough forms, or mix by hand.
6. Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
7. Chill for about 30 minutes, until hardened a bit.
8. Cut into little shapes with a cookie cutter or into circles, and chill until ready to frost.
9. Frost the cookies by sandwiching two Almond Lemon Cookies with about 1 teaspoon of Lemon Macadamia Cream frosting. Store chilled.