Swirly Sugar Cookies - Gluten free, Dairy Free
To make about 20 cookies, you will need:
1 cup powdered sugar (or blitz 1 C granulated sugar in a blender till powdered)
10 Tbs. coconut oil
2 Tbs. lemon juice
1 3/4 Cup almond flour
1 Tbs. cinnamon
Few drops food coloring
Parchment or Silpat lined cookie sheets
Whisk powdered sugar, cinnamon and almond flour together in a bowl. Melt coconut oil then add to dry mixture. Stir in lemon juice. Mix until well combined adding more flour or powdered sugar if mixture is too runny. Batter should be the consistency of tooth paste. Divide dough into 2 bowls. In one bowl add a few drops of food coloring until you reach the desired color. Mix food coloring into dough. On parchment or plastic wrap roll out the uncolored dough until it is about ¼ inch thick. Carefully spread out the colored dough on top of the uncolored dough. Carefully roll up the dough making a log with the colors swirled on the inside. Wrap log in plastic or parchment and refrigerate for about ½ hour. Preheat oven to 350*F and remove log from refrigerator.
Slice dough into ¼ inch thick rounds and place onto a parchment or Silpat lined cookie sheet. Cookies will spread quite a bit!
Bake for about 13-15 minutes until edges are lightly browned.