Cookie Finale: Chocolate Drizzled Cutouts

So here it is, December 21st, and I have only completed 8 cookie recipes, my goal was 12.  I am actually pretty happy with myself.  I knew going into this that 12 recipes would be alot in just 20 days since I cannot devote all my time to this blog (unfortunately), so some of the recipes had to suffer.  All in all, I think this challenge was a success.  I was able to replicate one of my favorite cookies (Almond Butter Blossoms), and Ian's (Chocolate Cherry Fudge Bars), as well as a reader request (Magic Coconut Bars).     I saved what I thought would be the most challenging for last, but it didn't turn out that way.  The hardest part of the cutouts was figuring out what to top them with.  I even thought of going really primal and dying icing with beets and kale, but I just couldn't come up with a frosting that was satisfactory.     I still might try though, I think it would be cool to say the icing was colored with real vegetables.
I have all next week off from my real job and I am looking forward to spending some more time the kitchen. I picked up our prime rib for Christmas from our grass-fed beef CSA today, boy is it a beauty.   I think 6.78 lbs might be a bit much for two people, but whatever, we can eat leftovers, prime rib makes a great hash.  I am going to pull together my menu for Christmas dinner on Saturday, I will be sure to share it with you all.  If I don't talk to you before Christmas though, have a good one. If you are going to indulge in a non-paleo treat, make sure it's worth it, and savor every bite!

Chocolate Drizzled Cutouts
(Print Recipe)
Yield: 24 cookies (depending on cutter size)
2 cups Almond meal
1/4 tsp Baking soda
1/4 tsp Baking powder
1/4 tsp Salt
1 tsp Vanilla extract
1/3 cup Coconut oil
1/4 cup Honey
3/4 cup Chocolate chips (for drizzle)
2 tsp Palm shortening (for drizzle)

Preheat oven to 350 degrees.
In a large bowl, combine almond meal, baking soda, baking powder and salt.  Set aside.  In a microwave safe bowl, combine coconut oil and honey.  Microwave on high until coconut oil melts, about 35 seconds.  Add vanilla to coconut oil/honey mixture.  Pour mixture over dry ingredients and mix well.  Form into disk and wrap with plastic.  Chill dough in refrigerator for 1 hour.  
Dust work surface with almond meal, roll out dough until 1/4 inch thick.  You could also roll the dough between two pieces of parchment paper.  Cut cookies with cookie cutters, use a metal or flexible spatula to move cookies onto parchment lined cookie sheet.  Re-roll scraps until all dough is rolled and cutout.  Bake cookies for 5-6 minutes, until lightly browned.  Allow to cool for a minute on cookie sheet, then carefully move to wire rack to cool completely.
While your cookies cool, make your drizzle.  In a microwave safe bowl, combine chocolate and shortening.  Microwave on high for a total of 60-80 seconds, stirring every 20 seconds until all chocolate is melted.
Using the end of a butter knife, drizzle each cookie with chocolate, as much or as little as you like! Allow chocolate to cool and set, then enjoy!