Flower Cookies

Yield: 24 Cookies

• Prep Time: 30 minutes
• Bake Time: 8 – 10 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour

Special Equipment: Flower cookie cutter Ingredients: For the cookies

• 1 cup coconut flour, plus additional for dusting
• 1 cup almond flour
• ¼ teaspoon salt
• ¼ teaspoon xantham gum
• 1 cup unsalted butter, softened
• 1 cup Swerve confectioners sugar replacement
• 1 teaspoon lemon zest
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the topping:

• 1 cup Bake Believe^® White Melting Wafers
• Yellow oil-based food coloring

Instructions:

1. Combine coconut flour, almond flour, salt and xanthum gum in a bowl. Set aside.
2. Beat the butter, swerve and lemon zest on medium speed with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, lemon juice and vanilla. Gradually add the flour mixture and continue mixing until fully combined and a stiff dough has formed.
3. Wrap dough in plastic wrap and flatten into a to a disk. Refrigerate for at least 30 minutes.
4. Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside. Roll out dough on a lightly coconut-floured surface to about ¼ -inch thickness. Cut out cookies with a flower-shaped cookie cutter. Collect and reroll scraps as necessary. Transfer cookies to prepared baking sheets.
5. Bake for 8 to 10 minutes or until cookies are just golden. Remove from oven and let cool completely.
6. Melt Bake Believe^® White Melting Wafers over a double boiler or in a microwave on low power, stirring every 15 to 30 seconds until melted and smooth. Add yellow coloring and stir to incorporate. Transfer to a piping bag. Pipe yellow centers onto each cookie.
7. Let rest until center is set and enjoy! Store cookies in an airtight container.