Ingredients
1 stick softened butter
1 cup packed light brown sugar
2 eggs
2 bags peach apricot honeybush tea
1 tbs vanilla
1/2 tsp peach extract
2 cups whole wheat flour
1/2 tbs baking powder
1 tsp baking soda
1 cup white chocolate chips
1/2 cup finely chopped walnuts
Preparation
pre-heat oven 375
line baking sheet with parchment paper
beat butter and sugar about 2 minutes
add eggs 1 at a time
add vanilla and peach extract
scrape down bottom and sides of bowl
slowly add flour, baking powder and baking soda
stir in white choclate chips and walnuts
drop dough onto baking sheet about 2 inches apart using an ice cream scoop
bake 15 minutes until golden
transfer cookies to a cooling rack and completely cool
