Substitute Shortbread

I did it! Matt pushed me to be healthier, plus i don't want a tummy for the wedding (his sister's), so i made a substitution list. I 5hen got this aborable heart cookie cutter with a cut-out to put on a coffee cup. It came with a recipe for shortbread. I subbed ground oats for flour, honey for sugar and bannanas for butter.

2 cups mashed bananas
1 teaspoon rum extract
1/4 cup honey
4 cups oats

Warning: these cookies taste too healthy.  Matt and I will figure it outn but in the meantime I suggest 1 1/2 cups mashed bananas and 1/2 cup butter or slathing the cookie with jam. Perhaps both.

1. Preheat oven to 350 F.
2. Grind oats in food processor and mash bananas.
3. Mix all together and roll out to disired thickness.
4. Cut and bake 14 mins.

Try this at home

Sex in the Orchard

1 cup dried apricots
1 cup dried cranberries
1/2 cup orange juice
1/2 cup dark rum
1 stick cold butter
1/2 teaspoon baking soda
1/2 teaspoon ginger
1 1/2 cups flour
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon salt

1.In two separate bowls place chopped apricots and cover with rum, and dried cranberries covered with orange juice. Set aside.
2. Sift flour, salt, baking soda and ginger together in a large bowl.
3. In stand-up mixer bowl with paddle attachment, blend butter and sugars until light and fluffy.
4. Add to mixer bowl egg and dried fruit.
5. Cover dough with plastic wrap and refrigerate for 2 hours.
6. Drop dough onto cookie sheets in heaping 2 tablespoonfuls.
7. Bake cookies for 12-15 minutes, switching cookies between top and bottom oven racks about half-way through.

Italy

Cookies:

5 tablespoons softened butter
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup almond milk
1 teaspoon almond extract
1 cup rum
1/2 cup dried cranberries

Decoration:
Slivered almonds
Sugar


1. Preheat oven to 350 degrees.
2. To make dough, cream butter and sugar in large bowl.
3. Then add milk, flour, baking powder and salt. Blend well.
4. Once to dough is made, roll out thinly on a floured surface until the dough reaches about 1/8 inch in thickness.  Cut dough with cookie cutters, applying additional flour to cookie cutters when needed so the cookies do not stick. Decorate cookies by sprinkling sugar or arranging slivered almonds on top. I suggest a flour pattern.
5. Bake until golden brown, about 10 minutes. Try serving with whip or ice cream! (See Frozen Treats)