Skip to main content

(Egg-Free) Cat Scratch Shortbread Cookies #Sponsored

This post is sponsored by Adagio Teas
I received complimentary product for the purpose of review. All opinions are mine alone.

Here's another recipe inspired by the Wicked Teas Sampler Set I received from Adagio Teas.* Their Limited Edition Wicked Teas features six Halloween themed teas packaged in spooky metal tins, including this one - Cat Scratch. Cat Scratch is a black tea with cinnamon pieces, cocoa nibs, and some confetti sprinkles thrown in for good measure.

The caramel notes in the tea made me think of cookies and I decided to finally give an eggless cookie a try. One of D's good friends is allergic to eggs. So, whenever I bring cookies for the robotics team, he always asks, "Mrs. Mann, those have eggs, right?" Yes. I'm sorry!

I've been reading about different substitutes for eggs and thought that the chia seed option might work for these as it already has black stir-ins. So, I whipped up a batch and Jake took the container in when he was picking up the boys from robotics. He announced, "Hey! These don't have eggs, C-. You can have one!"
Ingredients
makes approximately two dozen 2" cookies
  • 10 T butter
  • 1/2 C granulated sugar
  • 2 t pure vanilla bean paste or extract 
  • 1 T maple syrup
  • 1 T chia seeds
  • 1 T water
  • 1 T tea (prefer Adagio tea)
  • 1-3/4 C flour
Procedure

Place all of the ingredients in the bowl of a food processor. Pulse until it comes together, then turn the dough onto a piece of parchment paper. 


Roll the dough into a long cylinder, approximately 2" in diameter. Enclose the dough in the parchment paper and chill for about an hour, until the dough is firm enough to slice.


Preheat the oven to 375 degrees F. Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and place, slightly apart, on the baking sheets. 

Bake for 16 to 18 minutes until slightly browned. 


Transfer to a wire rack to cool. They will get more crisp as they cool. So, if you prefer them softer, eat them warm.


You may find Adagio Teas on the web, on Facebook, on Twitter, and on Instagram

*Disclosure: I received compensation in the form of tea samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa