Recipe makes about 32 cookies in different sizes the way I have shown in the photographs. For the light pink frosting I have added a teaspoon of beet juice. If you would like a darker color add more beet juice drops at a time until desired color appears.
Ingredients
For cookie dough
¾ cup sweet white sorghum flour
¾ cup brown rice flour
½ cup garbanzo fava bean flour
¾ cup cornstarch
1 teaspoon baking powder
1½ teaspoons xanthan gum
½ teaspoon salt
1¾ sticks or 14 tablespoons of dairy-free butter (I use Earth Balance)
¾ cup sugar
1 tablespoon arrowroot mixed with 2 tablespoons water
2 teaspoons pure vanilla extract
For lime frosting
½ cup non-dairy cream cheese (I use Tofutti)
5 tablespoons confectioners sugar
1½ teaspoons fresh squeezed lime juice
1 teaspoon beet juice
Instructions
For cookie dough
Preheat oven to 350F and line 2 cookie sheets with parchment paper
In large mixing bowl whisk together all flours, cornstarch, baking powder, xanthan gum and salt
In a separate large mixing bowl beat butter and sugar until fluffy
While beating add arrowroot mixture and vanilla extract
Slowly add flour mixture and continue to beat for another minute until crumbly mixture develops
Place mixture between two sheets of plastic wrap and parchment paper and roll out flat to ¼ inch thickness with a rolling pin
Cut out hearts and place them on cookie sheets spacing them an inch apart
Gently roll out reminder of dough and repeat from rolling out step (if dough gets too soft and/or slippery place in refrigerator for a few minutes before rolling again)
Bake for 12 minutes or until edges are slightly brown
Let cookies cool on cookie sheets for 5 minutes
With a spatula gently transfer cookies to wire rack and cool completely
For lime frosting
In a medium mixing bowl beat cream cheese until fluffy
Slowly add sugar and continue to beat until smooth
Add lime juice and beat for 1 more minute
Add beet juice and beat until light pink color appears
Frost cookies with a knife
Add sparkly sugar (optional)
Let dry for a couple of hours before serving (frosting will not get completely hard)
Cookie dough recipe adapted from Living Without, January 9, 2013 issue of 5 Cookies 1 Dough.
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2014/02/07/valentine-heart-cookies-with-lime-frosting/