- Prep Time:15m
- Cook Time:8m
- Total Time:30m
- Serves: 10
- Yield: About 22-24 cookies
For the cookies
- 1/2 c icing sugar
- 2 tbsp. vanilla sugar
- 1/4 c cornstarch
- 1 c all-purpose flour
- 3/4 c almond meal
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/4 tsp. orange zest
- a pinch of sea salt
- 1/2 c coconut oil, scoopable
- 1/4 c cold water
For the icing
- 1/2 c icing sugar
- 2 tsp. almond milk
Make the dough
- In a medium mixing bowl combine the dry ingredients. Add the coconut oil (it must be grainy and scoopable, not liquid) and using a fork, cut it into the flour.
- Then add just enough water, a little at a time to form a dough. Knead for a minute until smooth and soft. Refrigerate for 1-2 minutes until it's pliable, but not sticky.
- Roll out the dough between two pieces of parchment paper until it's 1/8" thick. Cut out shapes using cookie cutter (I used a Christmas tree cookie cutter), and transfer the pieces to a baking tray lined with parchment paper. (I needed two trays)
- With the leftover trimming pieces, knead them to a ball, roll, cut and repeat until you run out of dough.
- Using the flat end of a skewer, poke a hole through the top of the cookies (for you to thread a piece of string to hang the ornament). Refrigerate the cookies while the oven preheats.
- Preheat oven to 350F/180C.
- Bake the cookies one tray at a time in the preheated oven at 350F/180C on the middle rack for about 8-10 minutes or until the cookies start to brown around the edges, but are still pale in the middle.
- Transfer to a cooling rack to cool while you bake the second tray. Let all the cookies cool completely before frosting.
Make the icing
- In a small bowl, sift the icing sugar to make sure there are no lumps. Add the almond milk, one spoon at a time and stir until you see a smooth, free-flowing frosting.
- Transfer icing to a piping bag and snip the tiniest hole in the bag. Pipe icing onto the cookies, drawing shapes as you please.
- If you'd like to 'flood' the cookie with icing, then let the border dry and harden completely before pousing more icing in the center to fill it. Otherwise, you risk the chance of the icing running out of the cookie.
- Let the icing dry hard before storing the cookies or hanging them up on the tree. Be sure to use a dye-free, safe, natural piece of string to tie the cookies, so they are still edible after use.
- Keeps well at room temperature for 1-2 weeks.