Hawaiian Nut Butter Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Green bean powder (also called hoon kueh flour) is a nutrient rich flavored powder typically used to make pastries such as steamed buns and mooncakes and cold drinks such as milk teas, slushies, and smoothies; available at Asian markets, some healthfood stores, and online. Ingredients:
6 tablespoons green bean powder |
3/4 cup flour |
5 1/2 tablespoons almond flour (almond powder) |
1/2 cup butter, softened (1 stick) |
4 1/2 tablespoons sugar or 4 1/2 tablespoons splenda sugar substitute |
1/2 tablespoon light corn syrup |
3 tablespoons peanut butter (smooth or chunky) or 3 tablespoons your favorite nut butter |
Directions:
1. In a bowl, whisk green bean powder, regular flour, and almond flour; set aside.
2. Cream butter and sugar until light and fluffy.
3. Add corn syrup, and beat well.
4. Add peanut butter, and beat well.
5. Preheat oven to 350°F.
6. Stir flour mixture into butter mixture.
7. Dust hands lightly with flour so dough won't stick to your hands; roll dough lightly into 1-inch to 1 1/2-inch balls.
8. Place on a non-stick cookie sheet.
9. With a fork dipped in flour, flatten each ball crisscross style.
10. Bake until lightly browned (15-17 minutes).
11. Remove from baking sheet and let cool completely on racks.
12. Store in a airtight container.
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