Cider Shortbread Cookies
1 cup
Organic Valley Butter, melted
1 cup blue agave syrup (or honey)
2
Organic Valley Eggs 1 teaspoon
vanilla extract 2 tablespoons
Simply Organic Mulling Spice 4 cups all-purpose flour
2 tablespoons
baking powder plastic wrap
In a large mixing bowl, cream butter, agave, eggs and vanilla together.
In a spice or coffee grinder, grind Mulling Spice to a coarse powder. Sift out any larger pieces and then whisk powder into cream mixture. Slowly add flour and baking powder, stirring constantly until completely blended.
Divide dough into 4 equal parts. Roll each section into a cylinder approximately 10 inches in length by 1 1/2 inches in diameter. Wrap in plastic and refrigerate a minimum of 1 hour.
When ready, preheat oven to 350 degrees, slice dough into 1/4-inch rounds, place on cookie sheet and bake 8 to 10 minutes or until light golden on top. Makes 4 dozen cookies.
Dough can be frozen and saved to be used at a later time. Thaw 15 to 20 minutes before slicing and baking.
Frost as you would sugar cookies for a sweeter treat.
Featuring
Mulling Spice
Wrap your hands around a mug of warm, mulled cider for reassurance on a frigid winter evening, a brisk autumn afternoon — or even a cool summer morning.
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As prepared, each serving contains 190 calories, 8g total fat, 40mg cholesterol, 115mg sodium, 27g total carbohydrate and 3g protein.
