A simple delicious split pea soup recipe for the instant pot with vegetarian options!
About this Recipe
✓ 1/3 cup coconut oil (slighty melted-room temperature-not hot!)
✓ Flatten dough on a greased cookie sheet and cover with a piece of plastic wrap. (Parchment or Wax paper may work as well.)
✓ Place in refrigerator for at least 3 hrs but preferably overnight-until very chilled.
✓ When dough has chilled, remove from fridge but leave it under plastic/wax/parchment paper.
✓ Preheat oven to 350, place the bowl you will use to make icing in the freezer-metal works best!
✓ Use a rolling pin (or similar object-I used a kombucha bottle!) and roll into 1/4 inch thick sheet.
✓ When it is evenly rolled into a sheet, remove plastic wrap/wax/parchment paper
✓ Use cookie cutters or a knife to cut dough into shapes.
✓ Alternately you can skip rolling into a sheet and instead grease your hands and form them into round, flat cookies-still making sure they are about 1/4 inch thick-I recommend doing this anyway with the scraps that remain after cutting out the cookie shapes!
✓ Try to make your rounds about 4-5" in diameter.
✓ Bake for 10-12 minutes until they are puffed up a little and edges are cooked but not burnt.
✓ While cookies are baking, remove your bowl from freezer and mix ingredients for icing until whipped and well blended, set aside.
✓ Remove the cookies and let cool to room temp (place covered in the fridge to cool faster!)
✓ Use a butter knife or spreader to spread a thin layer of icing on the cookies.
✓ Store in a cool place or the fridge to keep the icing from melting
Butter plus eggs equal the perfect base for a solid breakfast. Start your day off right with our simple yet satisfying version of this breakfast classic. Ready in minutes!
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