Recipe by Kathleen Campbell; Fort Worth, Texas
1 cup butter
2 ∕3 cup honey
20 drops Lemon Vitality essential oil, as desired
1 tsp vanilla
½ tsp salt
3 cups Gary’s True Grit Einkorn Flour, sifted
8 ounces cream cheese, room temperature
½ cup butter, softened
2 tsp NingXia Red
½ tsp red beet powder
1 cup nonfat dry milk powder
1 cup cornstarch
2 tsp powdered stevia
3 tbs organic powdered evaporated cane juice crystals (optional)
2 drops Lemon Vitality essential oil, as desired (optional)
last, and mix until all ingredients are blended well. Cover and chill dough 3–4 hours before rolling.
Preheat oven to 370°F. Roll out dough 1∕3 inch thick and cut evenly. Bake approximately 8–10 minutes or until the edges are just starting to brown. Remove from oven and cool on wire racks.
Filling: Beat cream cheese, butter, and NingXia Red in a large bowl with a hand mixer until blended. Add red beet powder coloring to your desired shade. Separately mix milk powder, cornstarch, and stevia until well blended. Add to cream cheese mixture gradually, beating after each addition, until blended.
Optional: Place organic powdered evaporated cane juice crystals in a sealable plastic bag. Add Lemon Vitality in the bag, close it, and shake it. Sift mixture on top of the cookies.
Young Living Products Used: Gary’s True Grit Einkorn Flour, Lemon Vitality, NingXia Red