I believe that sitting down with a few freshly baked cookies, a hot cup of tea, and a good book is a special treat. It is a true luxury to be able to set aside a little time during the day to just unwind, to take a minute to breathe and release ourselves from our fast paced lives. Even if you only have a 10 minute break or a few minutes of time to yourself throughout your day, it’s totally worth it to spend that time with cookies and tea sitting peacefully, instead of multi-tasking like your head is on fire.
All of you Type A’s know exactly what I’m talking about, don’t you? In case you haven’t noticed, I was born one of those. Over the years I’ve had to teach myself that life doesn’t always need a “to do” list and the importance of taking little breaks throughout the day to unwind and enjoy my surroundings. Today, whether you’re at work, at home, running errands, whatever it is that you’re doing with your day…I urge you to set aside just a few minutes to unwind, relax, and enjoy the blessings this day has to offer.
Fruit & Nut Tea Cookies
*This recipe was inspired by a recipe in a book I just finished. The “Sugar Cookie Murder” by Joanne Fluke. The story itself was OK. The interesting thing about the book was that half of its pages were filled with recipes, which most of her series are. A fun addition to the typical murder mystery.
These cookies need to be chilled before baking, so no need to pre-heat the oven until you’re ready to bake them.
1 Cup Dairy Free Butter (I use Earth Balance Soy Free)
2 Cups Dark Brown Sugar, packed
2 teaspoons Baking Powder
1 teaspoon Xanthan Gum
1 1/2 teaspoons Pure Almond Extract
1 Cup Dried Cherries, diced
1/2 Cup Slivered Almonds, roughly chopped
3 1/2 Cups Gluten Free Flour (I use Mama’s All Purpose Almond Flour)
Cream butter and sugar in mixer until very light and fluffy. Beat in eggs one at a time. Add almond extract and mix to thoroughly combine.
In a medium bowl add the flour, baking powder, and xanthan gum. Whisk to combine. With the mixer on low, add the flour mixture slowly until thoroughly combined. Add Cherries and almonds, mix to combine.
Split dough in half into logs on two pieces of plastic wrap. Roll up, cover with foil and freeze or chill for at least three hours. I like to keep cookie logs in my freezer, if wrapped properly they will last at least a month or two. Then, if you have company stop by or just feel like a couple of cookies, you can cut off the amount needed and then return the roll to the freezer for next time.
When you’re ready to bake them, preheat the oven to 350° Remove a roll from the fridge or freezer and slice into thin discs. Place on a parchment lined baking sheet and bake for about 8 minutes. They brown on the bottoms quickly, so you don’t want to over bake them.
This is our female Hungarian Vizsla, sweet miss Abigail Grace. We also have a male named Romeo who was lounging in his crate in our bedroom.
We can learn a lot from our furry friends. They play when it’s time to play, work when it’s time to work, and always take a few minutes to enjoy and rest in that sliver of sun beaming into their busy day.
Category: SweetsTags: Baking, Dairy Free Recipes, Fruit and Nut Cookies, Gluten Free Recipes, Gluten Free Tea Cookies, gluten free zen, gluten-free-zen.com, glutenfreezen, glutenfreezen.wordpress.com, Tea and Cookies, Tea Time