TEA BAG COOKIES Recipe adapted from Martha Stewart Makes about 24 cookies Ingredients 2 cups all-purpose flour, plus more for rolling 1/2 tsp baking powder 1 teaspoon egg replacer 1/2 cup Coconut Butter/oil 1 cup sugar 1 mashed banana 1 tsp vanilla extract 1/2 cup semisweet chocolate, chopped Method In large bowl, whisk flour and baking powder and egg replacer. Set aside. In another large bowl, cream butter and sugar until light and fluffy. Stir in banana and vanilla. Gradually add flour mixture and beat until combined. Flatten into a disk and wrap in cling wrap. Chill until completely firm. Dough can be frozen up to three months. Preheat oven to 160 degrees C. Line baking sheets with baking paper. Remove dough from the fridge and let stand on the counter for 5 minutes. On a lightly flour board and with a floured rolling pin, roll out dough to about an eighth of an inch thick. Using a knife, cut dough into rectangles. Cut the top corners of each rectangle to make them shaped like tea bags. Using the pointy tip of a chopstick, poke a hole in between the snipped corners of the dough. Bake until edges are golden, 10 to 12 minutes. Cool completely on wire racks. Melt semisweet chocolate over double boiler. Dip cookies a third way through. Set on parchment-lined cookie sheet to dry. Decorate with thread and tag, if desired.
Posted on: Mon, 13 Oct 2014 14:06:51 +0000
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