Green Tea Almond Cookies

Name: Green Tea Almond Cookies
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 25-30 cookies, 10-15 serving(s)
Ingredients: 2 elmstock green tea bags (do not use low quality green tea); 1 1/2 cups almond flour (If unavailable substitute with all purpose flour or whole wheat flour and 1 teaspoon almond essence); 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup raw sugar or 2/3 cup honey; 1/3 cup canola oil; 3 tablespoons butter or 3 tablespoons earth balance natural shortening; 1 large egg; 1 teaspoon vanilla

Submitted by Chef at Elmstock Tea

"A light, tasty, healthier dessert for the low calorie diet conscious. Get your green tea antioxidant benefits from a cookie."

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photo by Annacia

Ready In:: 2hrs 15mins
Ingredients:: 10
Yields:: 25-30 cookies
Serves:: 10-15

ingredients

2 elmstock green tea bags (do not use low quality green tea)
1 ¹⁄₂ cups almond flour (If unavailable substitute with all purpose flour or whole wheat flour and 1 teaspoon almond essence)
1 cup all-purpose flour
1 teaspoon baking powder
¹⁄₂ teaspoon salt
1 cup raw sugar or 2/3 cup honey
¹⁄₃ cup canola oil
3 tablespoons butter or 3 tablespoons earth balance natural shortening
1 large egg
1 teaspoon vanilla

directions

Preheat oven to 350 degrees.
Combine flour, baking powder and salt and contents of the two Elmstock green tea bags in a bowl
In a mixing bowl blend butter, oil, sugar or honey well by hand or with an electric mixer
Add egg and vanilla and beat until smooth.
Add the flour mixture gradually until al ingredients are well blended
Store covered in the refrigerator for an hour.
Grease baking sheet.
Drop one tablespoon mounds two inches apart on baking sheet
Press an almond sliver in center of mound (optional).
Bake for 15 minutes until light golden brown.
Cool and serve.

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Reviews

The taste is pretty good but I had trouble with the dough. Used the whole meal option and followed the recipe but the result was an exceedingly dry and crumbly dough that might have made a nice apple crisp topping bit it would never made a cookie. I had to mix up and add 1/4 cup (I made a 1/2 recipe) of butter, oil and egg white and extract. That made them a good bit more oily and I could incorporate all of the ingredients into one ball. The dough had to be tightly squeezed into balls and hand flattened on the sheet where they didn't spread at all. I have a lot of good green tea sent to me straight from a friend in China who gets it right from the tea grower and I was truly looking forward to having a terrific way to use it. I'm sorry that this recipe just didn't work well for me. Perhaps someone else will have better luck. Made for PAC Mar/11.

Annacia