Memory Scented Sugar Cookies

Memory-Scented Sugar Cookies

1/2 cup Earth Balance ‘butter’–softened
2 tablespoons of cream cheese (I used vegan)
1/2 cup raw sugar
1/4 cup brown sugar–packed
1/3 cup vanilla almond milk
1 chai tea bag
1 pinch saffron
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup whole wheat flour
3/4 cup white all purpose flour
1 teaspoon baking powder
1/3 cup dried cranberries–roughly chopped
1/3 cup dry roasted and salted pistachios–roughly chopped
1/3 cup dried, unsweetened shredded coconut
zest of one orange (approx. 1 tablespoon)

*Mix almond milk, saffron, and extracts in a saucepan. Add tea bag. Heat on high until hot. Turn heat off. Add to small bowl and put in freezer (leave the tea bag in the liquid).

*Combine all dry ingredients.
 Set aside.*Chop cranberries, pistachios, and orange zest. Mix. Combine with dried coconut. Set aside.

*Beat (use electric mixer or stand up mixer) softened “butter,” sugars, and cream cheese until fluffy. Add almond milk (take out the tea bag of course).*Add 1/2 of dry ingredients and mix until fully incorporated. Add other 1/2 of dry ingredients, as well as all of the mix-ins.

*Refrigerate for at least a half hour. When ready to bake, preheat oven to 350 degrees F. Drop dough onto cookie sheet (either line with foil or spray lightly with cooking spray). [Note: the cookies do not spread very much, so you can pack them on the cookie sheet, but they shouldn't touch.]*Bake 8-11 minutes or until golden brown.

Comments