Italian Pillow Cookies

Preheat oven to 300 degrees F. In a large bowl, cream the butter and the cream cheese for 1 minute. Add the natural sweetener and continue mixing until creamy. Add the egg, extract and salt and mix again. Stir in the flours, baking powder, and salt. Combine until smooth. Refrigerate until ready to use.

Process the nuts through a food processor until finely chopped (just a little larger than all-out ground). Combine the chopped nuts with the natural sweetener and cinnamon and then add in the melted butter or coconut oil. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well.

Mix together the sweetener, extract, and enough macadamia milk to achieve the desired consistency. You’ll want the icing to be thick enough to not be runny, but still easily spreadable.

Roll out a piece of dough into a rectangle on a greased piece of parchment paper, measuring about 6 inches by 18 inches. Spread ¼ of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place them on the cookie sheet. Bake for 15-20 minutes or until the tops are just slightly starting to turn brown. Cool completely.
Once the cookies are cooled, ice the tops of the cookies and let set completely before storing in an airtight container.