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Stir together all of the cookie ingredients and place in the fridge to firm up for 20 minutes.
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Meanwhile, line a baking sheet with parchment paper and preheat the oven to 325 F. Stir lemon juice into frosting if using.
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Once the dough is chilled, roll out between two sheets of parchment paper, lightly dusted with cassava flour if needed to stop sticking.
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Cut out cookies with a small round cookie cutter and place on the prepared baking sheet.
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Bake for 8-10 minutes, or until lightly golden brown.
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Allow to cool for 15 minutes on the baking sheet before moving to a plate or other surface. I like to freeze these for 30 minutes before frosting to help them stay firm.
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While your cookies chill, put half of the frosting in a piping bag.
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To make sandwiches, pipe about 1 tbsp of frosting onto a cookie and then place another cookie on top, pressing down lightly. Use the piping bag to drizzle a bit of icing over the finished sandwiches if desired.