Green Tea Almond Cookies Recipes

Steps:

• Preheat the oven to 325°F. Lightly grease a cookie sheet and set aside. In a small bowl, stir together the egg replacer and water and set aside. Using an electric mixer, beat the almond paste, agave nectar, and Earth Balance until creamy. Add the extracts and the egg replacer mixture and continue beating. Stir in the flour and salt to create a soft dough.
• Using a teaspoon, create small balls of cookie dough and drop them on the prepared cookie sheet, leaving plenty of room between cookies. Push your thumb down into each cookie to create an imprint. Bake for 15 minutes, until the edges begin to harden. Transfer the cookies to a wire rack and allow them to cool.
• For the frosting, mix the matcha powder with the creamer in a small bowl to create a paste. In a medium bowl, beat the Earth Balance briefly and scrape the bowl. Add the powdered sugar and matcha paste, and beat again until smooth. Once the cookies have cooled, use a teaspoon to scoop some matcha frosting into each thumbprint.

Steps:

• 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.

Steps:

• Preheat over to 350°F.
• Cream butter, sugar, egg and vanilla together.
• Mix flour, baking soda, baking powder and salt together.
• Mix dry and wet ingredients.
• Mix in chips and nuts.
• Shape into a golf ball and place dough on ungreased cookie sheet.
• Bake for 10 minutes.