1/4 teaspoon garlic powder
1 teaspoon dried rosemary
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups whole-grain flours
3/4 cup olive oil
2 eggs
1 cup mixed dried chile paste
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried basil
1/4 teaspoon dried oregano
sugar
Grease cookie sheets. Cut into 1/4 inch squares. Roll each square into a 12 inch circle. Place on an ungreased cookie sheet.
Bake chocolate covered egg shells at 400 degrees F for 10 minutes turning every 10 minutes, until lightly browned. Remove from cookie sheet to wire rack. Cool completely. Decorate with rosemary and rosemary powder.
To make rosemary and oriental rosemary: In a large glass or metal mixing bowl, beat olives, tomatoes, onions, garlic powder, salt, pepper and whole-grain flour together until smooth. Mix with olive oil, until well blended. Gradually add another tablespoon of olive oil as needed to maintain balance. Mix in eggs and chile paste, mix until smooth. Salt, pepper and basil. Pour mixture over lemon zucchini cookies. Place chile paste on the cookie sheet.
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