2 cups Almond flour
1/8 cup heavy cream
1/8 cup water
1/2 cup Splenda
1 1/2 sticks unsalted butter
4 tea bags Constant Comment tea
Oven Temp 350
Pour cream and water into coffee mug. Microwave until very hot but not boiling. Place tea bags in "milk"and submerge. Set aside to cool. When completely cool, remove teabags and squeeze contents into cup until well drained. Mix flour and Splenda. Add butter cut into small pieces. Mix well with hand until texture is sand-like. (I still had small pieces of butter, but no matter). Make a well in center of dry mixture, pour in cooled "milk" mixture. Work together with hands until dough is formed. Place in saran wrap or wax paper and refrigerate until well chilled (I left overnight). Heat oven. Shape cookies in small walnut sized balls, flatten with bottom of glass. Place on cookie sheet ( sprayed with butter PAM, but I think it was not neccesary). Bake about 10 minutes. Cookies will be crispy shortbread. Remove from cookie sheet and cool completely (I ate one right out of the oven and it was "flat"). When cooled, the flavor of the Constant Comment was detectable, and made a pleasantly seasoned crisp cookie!
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