Lemon Cookie Sandwiches

My friend Jessi over at Jessiskitchen.com offered to help us out with her creative ideas for some awesome recipes and this is one I'm so excited to share with you guys. We use the Vanilla Cake Batter in the frosting combined with some palm shortening and lemon zest for a light and airy whipped frosting. These lemon cookie sandwiches are great for a Spring afternoon snack or to make for a brunch or party! They're just such a great tasty treat! 

Yields: 8

Lemon Cookies: 

3/4 cup palm shortening 

3/4 cup coconut sugar

1 egg

1 egg yolk

2 tsp vanilla

1 tablespoon lemon juice

1 tablespoon lemon zest

2 cups almond flour

1 teaspoon baking soda

¼ teaspoon salt

Lemon Cake Batter Frosting

1 cup palm shortening

1/3 cup powdered coconut sugar

¾ cup vanilla cake batter coconut butter, softened but not melted

2 teaspoons vanilla extract

3 tablespoons of lemon zest 

 Directions

1. Preheat oven to 350.
2. Place the shortening and sugar in a mixing bowl and beat thoroughly with a stand or hand mixer. The mixture should be creamed and fluffy.
3. Add the egg, egg yolk, and vanilla and mix until combined and then mix in the lemon juice and zest.
4. Add the baking soda, salt, almond flour and mix. 
5. Use a scoop to get a heaping tablespoon of batter. Press the scoop against the side of the bowl to flatten the dough and then place it on the baking sheet and then flatten to top some.
6. Bake the cookies for 10-12 minutes or until they are starting to brown on the edges. Let the cookies cool for about a minute and then remove to a cooling rack. 
7. Use the whisk attachment on a hand or stand mixer and place the palm shortening and powdered coconut sugar in to the bowl and whip the mixture. Add the coconut butter, vanilla and lemon zest and beat until you have a smooth and fluffy mixture. 
8. Let the frosting set in the refrigerator for about 15 minutes while you finish preparing the cookies. 
9. Once the cookies have cooled, scoop about 1-2 tablespoons of lemon filling on to the middle of the cookies. Spread the mixture with a knife and then place the other cookie on top. Repeat with the rest of the cookies. 
10. Store in an airtight container in the refrigerator. 

Notes: 

Make sure that the palm shortening is not too soft or melted. If necessary, place the shortening in the refrigerator for about 30 minutes to help it solidify some. 

To make powdered coconut sugar just the place the mixture in a spice/coffee grinder or blender and pulse until you get a fine powder. 

This recipe was brought to you by Jessi over at Jessiskitchen.com and @jessiskitchen on IG.