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ICINg Si the date powder to remove any lumps and en- sure a smooth icing. In a bowl, combine the sied date powder, milk (or non-dairy alternaKve) and vanilla extract. Use a whisk or electric mixer on low speed to blend the ingredients unKl smooth and creamy. If the icing is too thick, add more milk, a few drops at a Kme, unKl reaching the desired consistency for spreading or piping. If it's too thin, add a more date powder to thicken. Once the sugar cookies are cooled, spread the date powder icing onto them and allow it to set before serving. Ad- diKonally, you can add chocolate piping and organic raspberry powder to make it more fesKve for the holidays. 8 Medjool dates, pi"ed 1 cup almond flour (finely ground) 2 tablespoons water (boiling hot) 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon pumpkin pie spice (ground holiday spices: ginger, cloves, nutmeg) Pinch of sea salt Date PowDer icing 1 cup date powder 3-4 tablespoons milk (dairy or non-dairy for vegan recipe) 1 teaspoon vanilla extract INgReDIeNTS INSTRuCTIoNS Preheat oven to 350°F (175°C). Soen the dates by combining pi-ed dates and boiling hot water in a heatproof bowl, soak for 5 minutes unKl so. Make the date paste by blending the soened dates and water in a food processor unKl a thick paste forms. In a mixing bowl com- bine the almond flour, date paste, vanilla ex- tract, cinnamon, pumpkin pie spice and sea salt. Prepare the dough for shaping the cookies by mixing unKl a sKcky dough is formed. If the dough is too dry, add a li-le extra date soaking water or a tablespoon of water; if it's too wet, add a li-le more almond flour. Chill the dough by refrigeraKng for 30 minutes. Shape the cookies by removing the dough from the refrig- erator and, using a tablespoon or small ice cream scoop, form into balls and fla-en them into discs or desired holiday shapes. Bake the cookies by placing them on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or unKl the edges are lightly browned. Cool the cookies on the bak- ing sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely before icing. 60 HOOK

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