CUT TSTE® Vanilla Bean - Madagascar in half. Scrape the seeds out and set them aside.
PULSE flour, powdered sugar, and TSTE® Hazelnut Cookie Tea in a food processor until the tea becomes a fine powder.
ADD the seeds from the vanilla bean, TSTE® Himalayan Fine Mineral Salt, and butter. Continue pulsing until dough is completely mixed and then remove the dough from the mixer. Knead dough by hand until a ball is formed.
PLACE dough on a piece of plastic wrap. Roll it into a log (about 2 inches in diameter). Twist ends tightly and refrigerate for half an hour.
PREHEAT oven to 350°F.
REMOVE the plastic wrap and slice the roll into ¼ inch cookies. Place cookies on a greased baking sheet and bake for 10-12 mins. Allow to cool.
DIP half in TSTE® Chocolate Cream Fondue (or chocolate) and sprinkle with TSTE® Vanilla Turbinado Sugar if desired.
Yield: 2 dozen cookies
Total Time: 57 mins
Prep: 45 mins
Cook: 12 mins