Strawberries & Cream Cookie Flowers

ACTIVE TIME: 30 min. TOTAL TIME: 2 hrs. SERVES: 16

4 cups super-fine almond flour,

plus more for rolling

1 egg

1 cup maple syrup, divided

1⁄4 cup coconut oil

1 vanilla bean, seeds scraped out

and divided 8 oz. cream cheese, at room temp.

2 cups plain Greek yogurt 2 lbs. fresh strawberries, hulled 1 cup strawberry preserves

Heat oven to 350°F. In bowl, mix almond flour, egg, 1⁄2 cup maple syrup, coconut oil, half the vanilla bean seeds and a pinch of salt until dough forms. On floured surface, roll out dough to 1⁄4" thickness. Using cookie cutter, punch out 3" circles. Bake 12 min. or until golden. Let cool.

2 Using electric mixer on medium speed, beat cream cheese, Greek yogurt and remaining maple syrup and vanilla seeds 4 min. or until light and fluffy. Cover and chill at least 1 hr.

3 With sharp knife, thinly slice half the strawberries lengthwise. Spread each cookie with a thin layer of strawberry preserves. Scoop cream cheese frosting into pastry bag fitted with medium round tip. Pipe a layer of frosting onto each cookie.

4 Press strawberry slices into frosting in concentric circles to create the flower pattern, staggering layers as desired. Place one strawberry in the middle of each cookie for “blooms.” Chill until ready to serve.