The Boston PPK Potluck is in less than a week, so I’m playing around with our theme ingredient: avocados. I was laying in bed last night, trying to fall asleep, when this idea hit me over the head. This recipe is your basic cream cheese drop cookie with avocado replacing some of the “butter.” The lime makes them absolutely delightful, but unfortunately the pale green color of the dough disappeared after baking.
You can’t really taste the avocado, but it’s certainly a neat use for them. The recipe is below, but just like last time, I’m going to stress that this is a test recipe. I need to think of some ways to dress these babies up, but it might be as simple as adding a little decorating sugar to them before baking.
Avocado Lime Tea Cookies
Makes 2 1/2 to 3 Dozen Cookies
1/2 Cup Earth Balance
4 oz Tofutti Better Than Cream Cheese
1 Cup Sugar
1 3/4 Tbs Lime Juice
Zest of 1 Lime, finely chopped
2 Cups All Purpose Flour
Preheat oven to 375Âº.
Cream earth balance, cream cheese, avocado, and sugar together. Add zest and lime juice, and beat until light and fluffy (I used an electric mixer). Gently fold in flour, 1/2 cup at a time.
Measure out 1 Tbs balls of dough. Roll between your palms to form a sphere, then flatten into discs. Arrange on a lightly greased cookie sheet. The dough will not spread when baked. Bake for 15 minutes. Remove from oven and cool on a rack.