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(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.

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