Directions

Preheat oven to 350° F. In an electric mixer fitted with a paddle attachment, beat butter and sugar until fluffy. Add almond milk and vanilla extract and mix until combined. In a separate bowl, combine the flour, baking powder and salt. Gradually add dry ingredients into the mixer bowl and combine. Once the dough is formed, evenly divide it into two mounds and place each one into a separate bowl. Add the Leapin’ Lemurs peanut butter cereal dust and peanut butter to one bowl and the Leapin’ Lemurs chocolate cereal dust and cocoa powder to another. Use your hands or a spoon to combine the ingredients with each of the doughs. Cover doughs with wrap, place in the fridge and allow to cool for 15 minutes. Remove doughs from the fridge, unwrap and place on a floured surface. Begin working with one of the mounds of dough, pulling it apart to form 2-inch pieces. Repeat with the other mound of dough. Press the small pieces of dough together to form one large mound of dough. Use a rolling pin to roll out dough to a one-inch thickness revealing a peanut butter and chocolate marble effect. Use a lemur-shaped cookie cutter to cut out dough, then place cookies onto a cookie sheet lined with baking or parchment paper. Bake for 5-8 minutes. While the cookies are baking, prepare the buttercream by mixing butter in a mixer fitted with a whisk attachment. Once the butter is pale in color, add icing sugar one spoonful at a time. Once all of the sugar has been fully incorporated, add almond milk. Stir the sprinkles in using a spoon. Remove the cookies from the oven and place on a wire rack, allowing to cool. Serve with buttercream icing.