Ingredients:
- 1 cup coconut sugar
- 1 1/3 cup ghee
- 2 large eggs at room temperature
- 6 tbsp water
- 1/2 tsp vanilla extract
- 4 cups coconut flour
Filling options:
- Chocolate spread
- Fruit spread
Directions:
- Cream sugar and margarine together with a hand mixer.
- Add in eggs, and cream until smooth.
- Stir in water and vanilla extract
- Add flour, and mix until the dough forms a ball.
- Wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 375°F. Line a baking tray with parchment paper.
- Pinch off walnut-sized pieces of dough, and roll them into a ball.
- Press each ball between 2 pieces of waxed paper, and transfer to the prepared baking sheets; space balls about an inch apart.
- Place about 1 teaspoon of your preferred filling in the center of each circle of dough.
- Pinch to form a 3-cornered hat.
- Bake for about 15 minutes or until the cookies start to brown.
- Remove the cookies to a wire rack to cool completely.
- Store cookies in an air-tight container.