Preheat oven to 350 degrees and line a baking sheet with parchment paper
In a medium bowl, combine water, oil, lemon and vanilla extract.
Add in Lemon Almond Baking Mix and stir until just combined.
Sandwich the cookie dough between two sheets of parchment paper and roll out 1/4 inch thick.
Cut dough with circle cookie cutter and place cookies on prepared baking sheet. Bake 13-15 minutes. Allow to cool completely.
Once cool, fill your cookie sandwiches with the mint filling, and then let your filled sandwiches set up in the fridge uncovered for a few hours.
Now it's time to dip your sandwiches in the golden icing! Lay a piece of parchment paper under a wire rack (there will be drips!) . Dip one side of your sandwiches in the icing and let set. On the counter this takes an hour, but you can pop the whole rack in the freezer for 25 minutes to speed things up. Once the first side is set, dip the other side and sprinkle with golden sugar. Let this side set, either on the counter or in the freezer, and then they are ready to serve!
In a mixing bowl cream the shortening with either a hand or stand mixer.
Add powdered sugar slowly a few tablespoons at a time and beat to combine.
In a separate bowl combine water, spirulina powder and mint extract. Add this liquid to the filling and beat until well mixed.
In a blender, add coconut milk, coconut yogurt, lemon extract, and turmeric.
With the blender running, slowly add 2 cups of sugar and blend to combine.
Combine water and turmeric. Slowly add this liquid to your sugar, stirring to combine, until you reach the desired color.
On a parchment lined baking sheet, spread your golden sugar into a thin layer and allow to air dry for a few hours. If you want to save time, you can bake the sugar for 20 minutes in an oven set to it's lowest temperature (about 200 degrees).
When the sugar is completely dried out, crumble your sheet of sugar up, and store any leftover sugar in a clean dry container.
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