It is a twist from the Mediterranean spicy grilled fish. 2 cans of tuna in a spicy tomato, walnut sauce with a bowl of basmati rice makes a delicious dinner for 2-4 people
Servings: 42 • Size: 1 cookie Calories: 51 • Fat: 1 g • Carb: 9.5 g • Fiber: <1 g • Protein: 1 g • Sugar: 6 g •Sodium: 20 mg
Preheat oven to 375°F. Line two baking sheets with Silpat mats and spray with cooking spray.
Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.
Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add the agave, vanilla and egg; beat well.
Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
In a medium bowl, combine 3 tbsp sugar with pumpkin pie spice, stirring with a whisk to combine. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar/pumpkin pie spice mixture.
Place balls 2 inches apart onto baking sheets and slightly flatten with a fork.
Bake 375°F for 5-7 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove from pans; cool completely on wire racks. Makes 42 Enjoy!
- 1 3/4 cups King Arthur white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 cup sugar
- 1/4 cup butter, softened
- 1 tbsp agave or honey
- 1 tsp vanilla
- 1 large egg
- 3 tbsp sugar*
- 1 tbsp pumpkin spice*
- cooking spray