Much like the inspiration behind my sugar cookies, this icing recipe came out a dire need for a Paleo frosting that did not contain coconut or nut products.  Though organic palm shortening alone can make a nice dairy free, “butter”cream,  adding a bunch of extra sugar (refined or not) was also something I was looking to minimize.  Therefore, after some random experimenting in the kitchen, I had the thought of somehow utilizing the pomegranate glaze in our fridge that was leftover from my stuffed cabbage rolls. Though icing (in my opinion) is usually sickeningly sweet, today’s recipe has the perfect sweet and sour combination that, surprisingly, pairs great with a sugar cookie.  It is also naturally colored by the potent pomegranate juice, which makes adding any artificial dies completely unnecessary.  After having a variety of taste tests by both family and friends,  I am excited to announce that the icing (and cookies) were a success! I was so excited that by the end of the day I was completely exhausted from anticipation of me sharing the recipe with you all.  I also imagine that this would work with cranberry juice, however, adding more sugar may be needed to combat the natural, tart taste.  Because I whisked mine together by hand, the icing was almost like tie dye.  However, if you want a more uniform color, simply combining the pomegranate reduction with the shortening in a blender would work great! More than likely, you will end up with leftover icing.  No worries though, it can easily be stored in the freezer or fridge for later use.  As noted at the bottom of the recipe, if you can tolerate coconut products, using coconut butter would also be a great option in place of non-hydrogenated palm shortening.

Sugar Cookie Icing

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Ingredients 

• 3/4 cup pomegranate juice
• 1 tbsp sweet potato flour
• 1 tbsp maple syrup
• 7 tbsp non-hydrogenated palm shortening
• 1 tbsp maple sugar

Process

• Whisk together juice, flour, and maple syrup together in a pot over high heat, allowing to come to a boil.
• Reduce to a strong simmer over medium heat, letting cook down for 5-8 minutes.

• Pour into a mixing bowl *The mixture should have reduced to around 1/2 cup.
• Measure out 7 tbsp of palm shortening and whisk into the warm sauce.

• Whisk in maple sugar until fully incorporated

• Allow the icing cool for at the least 10-15 minutes before use. *It will become thicker once fully cooled
• Using the back of a spoon or butter knife, frost my AIP friendly sugar cookie cutouts.

 

Recipe Notes

If you do not want a tie-dye looking icing, simply combine mixture in a blender.
Coconut butter would also work great in place of the palm shortening.
Tapioca or arrowroot flour may also work in place of sweet potato flour.
You can store extra icing in the fridge, simply whipping up with a blender or food processor for second use.
 

 

John 10:7, 9-10 “Therefore Jesus said again, “Very truly I tell you, I am the gate for the sheep. I am the gate; whoever enters through me will be saved. They will come in and go out, and find pasture. The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full”