Easter Tea Cookies

These little gems are what we call Easter Tea Cookies. They are made mostly from King Arthur White Whole Wheat and a bit of semolina. The rest of the recipe is simple, so I can't quite figure out why the outside has a light bounce to the bite that gives to an interior of moist, delicious cookie center. Whatever it is, they are so nice that Cauldron Boy swooned while biting into one. I don't think he even had time to taste it yet-just the texture is nice enough to bring on this type of reaction.

Enjoy with a hot pot of tea!

Easter Tea Biscuits

3/4 Cup White Whole Wheat (King Arthur)

1/4 Cup Semolina

1/8 Tsp. Salt

1 Tsp. Baking Powder

1/2 Cup Sugar

1/4 Cup Vegetable Oil

2 Tbsp. Water

3/4 Tsp. Vanilla Extract

6-7 Dried Apricots (chopped)

Icing:

1/2 Cup Powdered Sugar

1-1 1/2 Tbsp. Milk or Soy Milk

(Whisked)

Preheat oven to 350 degrees and line a baking pan with parchment paper.

In a bowl, mix the flours, salt, and baking powder thoroughly. In a separate bowl, whisk the sugar, oil, water, and vanilla. Slowly and gently add the dry mix to the wet mix. Incorporate the apricots and form into 9-10 equal size balls. Place 2 inches apart on parchment paper and bake for 11-12 minutes.

Allow the cookies to cool before drizzling with icing. Sprinkle with dark chocolate shavings or whatever you like.

Have a happy holiday weekend, My Dearies!