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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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NON-EDIBLE Ingredients:
2 cups finely ground sea salt |
1/2 cup baking soda |
1/2 cup cornstarch |
2 tablespoons canola oil |
1 teaspoon vitamin e oil |
2 eggs |
1 teaspoon vanilla or 1 teaspoon almond extract or 1 teaspoon vanilla/almond fragrance oil |
food coloring (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly beat eggs, then mix in canola oil and vanilla fragrance.
3. Set aside.
4. In a separate bowl, stir together salt, baking soda, and cornstarch.
5. Add the dry mixture to the egg mixture and combine to cookie dough consistency.
6. Roll the dough gently into 1 inch balls, no need to flatten, and place them on an ungreased cookie sheet.
7. Bake approximately 5-7 minutes.
8. They do not need to be browned, just spread and well set.
9. Allow to cool completely before storing in a sealed container.
10. Wait 24 hours after baking before using.
11. Drop one or two cookies into a warm bath and allow them to dissolve slowly.
12. NOTE: Smashing or crumbling them prematurely will create floating crumbs!
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