Grapefruit Sandwich Cookies with Blueberry Preserves
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: Paleo Autoimmune Protocol
Serves: 24 cookies
Ingredients
Instructions
  1. To make the organic powdered sugar: Using a high powdered blender, blend the granulated sugar for a minute until a fine powder remains. Add arrowroot starch for color and texture of powdered sugar.
  2. To make the cookies: Preheat oven to 350° F. Line a baking sheet with parchment paper and place in the fridge to chill.
  3. In a mixing bowl, combine dry ingredients. Using a hand or stand mixer, slowly add in wet ingredients. Mix until dough forms a ball.
  4. Using two sheets of parchment paper, roll out dough to 1/4” thick.
  5. Cut out dough with lemon zinger cookie cutters (these come in a set of 2, one with a hole in the center, both have scalloped edges)
  6. Place each cookie cut out on the chilled, parchment lined cookie sheet.
  7. Bake for 10-12 minutes or until cookies are just starting to brown.
  8. Carefully slide the parchment off the cookie sheet and allow to cool before touching, otherwise cookies will crumble. Chill cookie sheet between baking cookie batches.
  9. Let completely cool before adding about a teaspoon of blueberry preserves to the center of cookie, and top with a cookie with the center cut out. Sprinkle with powdered sugar to finish.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-cookies/