Raspberry and Lemon Cookie Sandwiches

• Freeze-dried raspberries – In a blender or food processor, add about 1/3 of a 1.25 ounce bag of freeze-dried raspberries, and pulse until turned to powder.
• In a small bowl, add the flour and raspberry powder and whisk to incorporate.
• In the work bowl of a stand mixer fitted with the paddle attachment – Add the butter and sugar and beat on medium speed until light an fluffy. Add the egg yolk and vanilla extract and beat until incorporated – scraping down the sides of the bowl as needed.
• Turn the mixer down to low speed and sprinkle in the salt, then flour mix in a few increments – letting the flour mix in before adding the next increment. Scrape down the sides of the bowl as needed. After adding the last increment of flour mix, let the dough mix for about a minute until it starts to form a rough dough. The dough will be crumbly.
• Turn off the mixer and gently knead the dough together with your hands until it forms a ball. Place the dough ball on a piece of plastic wrap and shape it into a disc. Wrap the dough in the plastic wrap and refrigerate the dough for at least one hour, or overnight.
• 15 minutes before you are ready to bake the cookies – preheat the oven to 350F degrees and adjust the oven rack to the middle position.
• Roll the dough to 1/4 inch thick in between the two sheets of parchment paper you will use to line the baking sheets. Use a cookie cutter of choice to cut out the dough. Re-roll and cut any scraps. Line the baking sheets with the parchment paper and place the cookies about 2 inches apart. Note – These cookies will not spread. The number of cookies you yield from the dough will depend on how thick you roll the dough and the size/shape cookie cutter you use.
• One baking sheet at a time – bake the cookies for 7-9 minutes, or until the edges just start to golden. High altitude – check the cookies at 7 minutes as they may not take as long to bake. Note – while the first baking sheet of cookies are baking, refrigerate the other baking sheet of cookies until ready.
• Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer to the cooling rack to cool completely.

Butter-Free Buttercream Frosting

• While the cookies are done baking and cooling, make the frosting. Or the frosting can be made the day before.
• Note – Refrigerating the can of coconut milk overnight causes the liquid and coconut solids to separate – we are only using the coconut solids to make the frosting. You will have extra coconut milk solids and liquid which can be used in smoothies.
• In a small saucepan, add the coconut milk solids and coconut oil. Heat over medium-low heat until the mixture has melted. Do not boil.
• Transfer the mix to a small mixing bowl and add the vanilla extract. Cool for about 5 minutes in the refrigerator or on the counter.
• Add the powdered sugar in increments (to avoid mess!) – Using a handheld mixer, beat until the frosting is light and fluffy – about 3-5 minutes, and until you reach your desired consistency. If you prefer a stiffer frosting, add more powdered sugar a teaspoon at a time.
• The frosting is ready to use right away, or it can be refrigerated. If refrigerating, transfer to an airtight container and the frosting can be kept for up to a week. When ready to use, allow the frosting to come to room temperature to loosen up.

Lemon Icing

• In a small mixing bowl, add the powdered sugar, lemon zest, and 2 teaspoons of milk. Add more milk, a teaspoon at a time, to get your desired consistency.
• Assemble the cookies – Pipe or spoon the frosting onto half of the cookies, and top with the remainder to make the cookie sandwich. Decorate the cookies with the Lemon Icing, and Enjoy!