Lavender Cashew Shortbread Cookies (Grain Free, Vegan) — Will Frolic for Food

Line two baking sheets with parchment paper -- or grease the pans lightly with coconut oil. Set aside.In a medium mixing bowl, combine the almond meal, cashews, baking soda, lavender, and sea salt.In a separate mixing bowl, combine the maple syrup, coconut oil, and vanilla extract.Add the wet ingredients to the bowl of dry ingredients and combine until an even, pliable dough forms.Use your hands to form the dough into two balls and place each dough ball onto a sheet of parchment paper or plastic wrap.Roll the two dough balls out into logs, about 6 inches long. (If your dough is too warm to form into logs that hold together, wrap and freeze the dough for 20 minutes to solidify the fats that hold this dough together before working the dough into logs).Wrap and freeze the logs for 30 minutes (or refrigerate for at least 2 hours).Once the logs are cooled, preheat the oven to 350F and remove the logs from the freezer/fridge, place them on your work surface, and unwrap.Cut the logs into 1/4 inch cookies and space them about 1 inch apart on your baking sheets.Bake for 12-15 minutes or until the cookies are just beginning to gently turn golden on the edges.Remove from the oven and let cool to room temperature before removing them from the pan.*Optional: Ice & sprinkle with more lavender if desired. The Icing As with any icing, thickness is really up to your preference. I start with 1 cup powdered sugar and add 1/8 tsp of vanilla extract and 1/8 tsp lemon juice at a time, stirring to combine, until I get the thickness I like. I personally like the icing to act like royal icing (super thick) so that it hardens within a couple of hours of icing my cookies.