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Pink Pitaya Cashew Frosted Shortbread Cookies

Life is too short to pass up on these shortbread cookies!

Created by the talented mother-daughter duo Beth and Lexi. Check out their Instagram @crowded_kitchen for more amazing recipes!


GF/Vegan Shortbread Cookies:
¾ cup coconut oil (solid, but softened)
⅓ cup sugar
½ cup maple syrup
1 tsp vanilla
2 cups + 2 tbsp gluten-free all purpose flour

Pitaya Cashew Butter Frosting:
1 cup raw cashew butter
2 tbsp powdered sugar
1½ tbsp Suncore Foods® Pink Pitaya Supercolor Powder


1. For the shortbread cookies: In a medium bowl, cream coconut oil and sugar with hand mixer or stand mixer. Add maple syrup and vanilla and mix until well combined. Add flour and mix for 10-15 seconds, or until a crumb texture forms. Knead dough until it forms into a ball and you can pinch the dough without it crumbling. Roll dough out until it’s about ½ inch thick and cut small circles. Place on a parchment paper lined baking sheet and bake for 15-18 minutes, or until lightly browned. Let cool completely before frosting.

2. For the pitaya cashew butter frosting: Use a hand mixer to blend all ingredients together until well incorporated and smooth.

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