Raw butter thumbprint cookies recipe

Ingredients

• 5 tablespoons coconut butter
• 1 cup almonds
• 4 tablespoons raw butter
• 3 tablespoons raw honey (liquid or crystallized) or coconut nectar
• 5 tablespoons lucuma powder
• 1 tablespoon maca powder
• ½ teaspoon amla extract or schisandra berry extract powder (optional)
• ½ teaspoon cinnamon powder
• ¼ teaspoon Himalayan salt
• 1 tablespoon sun-dried cane juice crystals or coconut sugar

• ½ cup dried cranberries or dried cherries, pitted
• 2 tablespoons raw butter
• 3 tablespoons raw honey (liquid or crystallized) or coconut nectar
• ½ teaspoon cinnamon powder

1. Soften coconut butter by placing the jar into hot water for about 10 minutes or until the coconut butter is soft enough to scoop out.
2. Mix the almonds in a high-power blender or food processor into a flour.
3. Place all ingredients in a food processor, and mix until combined into a dough consistency.
4. Roll into 1-inch cookies, and press an indent into each cookie with your thumb or fingers, and flatten cookies on the bottom.
5. Chill the cookies while making the Cranberry Frosting.
6. Place all ingredients for the Cranberry Frosting in a food processor, and mix until a paste forms.
7. Spoon the mixture into a pastry bag or a frosting tube, and fill the cookie indents with the frosting.
8. Chill for 30 minutes or longer. Store chilled.