Lémurien sauteur

Instructions

• Preheat oven to 350° F.
• In an electric mixer fitted with a paddle attachment, beat butter and sugar until fluffy.
• Add almond milk and vanilla extract and mix until combined.
• In a separate bowl, combine the flour, baking powder and salt.
• Gradually add dry ingredients into the mixer bowl and combine.
• Once the dough is formed, evenly divide it into two mounds and place each one into a separate bowl.
• Add the Leapin’ Lemurs peanut butter cereal dust and peanut butter to one bowl and the Leapin’ Lemurs chocolate cereal dust and cocoa powder to another.
• Use your hands or a spoon to combine the ingredients with each of the doughs.
• Cover doughs with wrap, place in the fridge and allow to cool for 15 minutes.
• Remove doughs from the fridge, unwrap and place on a floured surface.
• Begin working with one of the mounds of dough, pulling it apart to form 2-inch pieces.
• Repeat with the other mound of dough.
• Press the small pieces of dough together to form one large mound of dough.
• Use a rolling pin to roll out dough to a one-inch thickness revealing a peanut butter and chocolate marble effect.
• Use a lemur-shaped cookie cutter to cut out dough, then place cookies onto a cookie sheet lined with baking or parchment paper.
• Bake for 5-8 minutes.
• While the cookies are baking, prepare the buttercream by mixing butter in a mixer fitted with a whisk attachment.
• Once the butter is pale in color, add icing sugar one spoonful at a time.
• Once all of the sugar has been fully incorporated, add almond milk.
• Stir the sprinkles in using a spoon.
• Remove the cookies from the oven and place on a wire rack, allowing to cool.
• Serve with buttercream icing.