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Cashew buttercream instructions:
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In a blender, blend the cashews and honey until it forms a very smooth paste.
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This will be quite easy if you have a high powered blender like a Vitamix.
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If you have a regular blender (like me), you will need to stop often and stir the mixture.
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You can add a bit of the water if you must.
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Otherwise save the water for later.
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That way you will have better control of the filling consistency.
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When it is ready (smooth and creamy), transfer the cashew mixture to a medium sized bowl.
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Add the softened coconut butter to the cashew mixture, then whip it until combined and smooth.
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Stir in the vanilla and peppermint extracts.
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At this point check to see if the filling tastes right for you.
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If needed add a little more of the extracts, honey or even cashew butter.
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You can then add more water if needed for a smoother consistency.
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Filling can be stored up to 3 days in an airtight container.
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Let it soften at room temperature for about 15 minutes before working with it.
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For the cookies:
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In a large bowl, combine the almond flour, cocoa, baking soda, and salt.
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Set aside.
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In a separate bowl, combine the coconut oil, honey, vanilla extract and peppermint extract.
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Stir the wet ingredients into the almond flour mixture.
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Scoop out the dough with a half Tablespoon sized scoop and make little balls.
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Alternatively you could put the dough into a pastry bag fitted with a 1/2 inch tip and pipe it out into 3/4 inch rounds.
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Place them cookies on a Silpat or parchment paper covered baking sheet at least 1 1/2- 2 inches apart.
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Flatten slightly (and I mean slightly) with you your thumb or finger.
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You want a uniform look.
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The cookies will spread out some while baking.
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If you want a thinner cookie, just flatten them a little more (we call these thin mints).
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I like mine small and fat though, so they are reminiscent of French Macarons.
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Bake at 350 degrees F for 7-8 minutes.
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Cool completely before piping the mint filling onto the bottom of half of the cookies.
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Then sandwich another like sized cookie onto the other side of the filling.
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Of course this depends on the size of cookie you make.
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Recipe doubles easily.
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Assembling instructions:
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Put the filling into a pastry bag fitted with a 1/2 inch plain round tip.
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Alternatively you could use a Ziplock bag, cutting a hole into one of the corners for piping.
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Pipe a mound of filling into the center of the bottom of a cookie.
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If the cookies are larger, you may need to apply the filling in a spiral pattern.
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Place the matching cookie on top, press down just enough to get the filling to spread out to the edge of the cookie.
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Smooth the edges if needed.
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Chill the cookies.
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Store in an airtight container in the fridge.
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Be sure the container is airtight thoughor your cookies will taste like refrigerator Serve while still slightly chilled.
