Green Tea Cookies

Ingredients:

3/4 C white sugar

1 C butter, softened

1 + 3/4  C flour

3 egg yolks

2 green tea bags

1 t vanilla extract

Powdered sugar

Directions:

1. Remove tea from 2 tea bags and grind to a powder using a mortar and pestle or food processor.  Add tea powder to white sugar and butter - mix well.

2. Gradually add flour, egg yolks, and vanilla to make a stiff dough.  Roll into a log and refrigerate for 30 minutes. 

3. Preheat the oven to 350 degrees and line a sheet pan with parchment paper. Slice the dough into approximately 1/2" thicknesses, place on parchment-lined cookie sheets, and bake for about 15 minutes until the edges are slightly golden.  Dust cookies with powdered sugar.

Japanese Almond Cookies

Ingredients

 Red Food Coloring

1 C + 3T Vegetable shortening

1C Sugar

1 egg beaten

1 t almond extract

2 + 1/2 C flour

1/2 t salt

1/2 t. baking soda

Directions

1. Preheat oven to 350 degrees F.

2. With an electric mixer, beat the shortening and sugar together until creamy.  Beat in egg and almond extract.

3. In a separate bowl, mix flour, baking soda, and salt.  Add to shortening mixture and mix well.  Scoop up a scant tablespoon of dough with a spoon and form into a walnut-sized ball. Place on an ungreased cookie sheet and press slightly with your thumb to make a small indentation (don't flatten).  Dip the end of a chopstick into the red food coloring and touch the center of the cookie to make a red dot.

4. Bake in a preheated oven until slightly browned, 15-18 mins.  Cool on a rack.

Nutrition facts

Per serving: 173 calories, 1.6 grams of protein, 18.3 grams of carbohydrates, 7.8 mg of cholesteral, and 77.8 mg of sodium. 

Gluten-free, Sugar-free vanilla cookies

Ingredients

1 Cups Gluten free all purpose flour
1/4 tsp Salt
1 tsp Cornstarch
1 tsp Baking powder
1/2 Cup Granulated monkfruit or Splenda
1/2 Cup butter, softened to room temperature
1 Egg, at room temperature
1 tsp Vanilla extract

• Pre-heat your oven to 350 degrees and line cookie sheets with parchment paper.
• in a medium bowl, mix together the flour, salt, cornstarch and baking powder. Set aside.
• In a large mixing bowl, beat the monkfruit and butter with an electric hand mixer until it is light and fluffy and pale in color.
• Add in the egg and vanilla and beat until well combined.
• Gradually stir in the flour mixture into the butter mixture, stirring just until combined, and the dough forms a ball.  
• Using a cookie scoop, scoop the dough into balls on the prepared cookie sheet, pressing down until they are about 1/2 inch thick.
• Bake until the edges JUST begin to turn golden brown, about 13-14 minutes. They will still feel very soft and unbaked, that is good.
• Let them cool on the cookie tray for 5 minutes, and then transfer to a wire rack to finish cooling.

Peanut Butter/Chia Seed Bars

2-1/4 cups  flour
1/4 Cup Chia Seeds
1 tsp.  Baking Powder
1 tsp.   baking soda
1/2 tsp.   salt
1 cup   coconut oil 
1 cup Creamy Peanut Butter
2/3 cup  each granulated splenda and packed brown sugar
2   eggs
1 tsp.   vanilla
2/3 Cup Chocolate Chips (Opt.)

1. HEAT oven to 350°F.
2. MIX first 5 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.  Sprinkle & Press chocolate chips over the top, if desired.
3. Press Mixture into a greased 9X13" Casserole pan.
4. BAKE 20 to 30 min. or until golden brown. Cool completely.
5. Cut 4X6 to make 24 servings.

Chocolate Chip Cookies (Made with Coconut Oil)

• 1/2 Cup Coconut Oil
• 1/2 Cup Brown Sugar
• 1/4 Cup White Sugar
• 1 Egg
• 1 Teaspoon Vanilla
• 1&1/2 Cups Flour
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3/4 Cup Chocolate Chips

1. Cream together oil & sugars.
2. Add egg & vanilla -- beat well
3. Stir in dry ingredients.
4. Fold in chocolate chips -- batter will be thick.
5. Drop by teaspoons onto a greased cookie sheet leaving about 1" between cookies. 
6. Bake @ 350° until edges have browned (about 15 minutes).