COOKIES & BARS
SUGAR PLUM FAIRY COOKIES
1 cup + 4 Tbsp salted butter
5 Tbsp Sugar Plum Fairy Tisane
In a small saucepan melt the butter over low heat. Remove from the heat, add the tea, stir, cover and steep 8 minutes. Strain into a measuring glass to make sure the tea butter equals a little over 1 cup. Refrigerate.
1 1/4 cups confectioners' sugar
1 large egg yolk (reserve the egg white)
1/4 tsp salt
1/2 tsp vanilla extract (or use the Holiday tea vodka)
2 3/4 cups flour
1 Tbsp milk (if needed)
When the tea butter is cool and softened (not hard) put it in a mixer and blend on medium speed with the confectioner's sugar. Add the egg yolk, salt and extract and mix until combined. Slowly add in the flour. If the dough needs any help coming together add the milk slowly as needed.
Cut 2 sheets of waxed paper. Turn the dough out onto one of the sheets of waxed paper and form a ball. Divide it in half and place each half on a sheet of waxed paper. Form the dough into a flat, round shape and wrap. Refrigerate for 2 hours or overnight.
Preheat the oven to 350.
Remove the dough from the fridge and let soften until you are able to roll it out. On a floured surface, roll out one of the pieces of dough to approximately 1/4" thick. Cut out shapes with a cookie cutter or small drinking glass. Re-roll and repeat.
Place the formed cookies on a parchment-lined baking sheet or an ungreased sheet. Use the reserved egg white for a glaze. Whisk a little water (no more than 1 Tbsp) into the egg white and brush onto the cookies. Sprinkle with colored sugar and bake for 12 minutes (or until lightly browned).
1 cup butter (softened to room temperature)
2/3 cup sugar
1 tsp vanilla extract
½ tsp salt
2 ½ cups flour
Cream together the butter and sugar. Beat in the egg until combined then add the vanilla, salt and flour and mix until combined. Roll into 2 balls, wrap in waxed paper and chill 3-4 hours. When chilled, roll on a lightly floured surface to ¼” thick and cut with a cookie cutter. Bake on an ungreased cookie sheet in a 350° oven for 8-10 minutes, until barely colored. Place on wire racks to cool. Decorate with frosting if desired.
Make these tea cookies with your favorite teas 2 ways:
1) Melt 1 cup + 3 Tbsp of butter over low heat in a small saucepan. When melted, remove from heat add 6-8 Tbsp of tea and cover. Steep for 5 minutes then strain out the tea. Make sure that the butter measures the 1 cup that is needed for the recipe. Chill until solid, then remove from the refrigerator and proceed with the recipe above.
2) In a grinder, grind 2 Tbsp of tea leaves into small pieces. Add to the above recipe when you add in the flour.
Cooking with tea is fun and easy. Experiment with different kinds of teas and change the quantities to add new dimensions of tastes to your favorite recipes.
MATCHA TEA LEMON SQUARES
Delicious green tea and lemon squares!
1/2 cup (1 stick) butter
1 cup all purpose flour
1/4 cup confectioners' sugar
1 tsp Matcha, green tea powder
1 cup sugar
2 Tbsp lemon juice
2 Tbsp flour
a pinch of salt
Preheat oven to 350F.
Cut the butter into the flour, confectioners' sugar and matcha tea and press into a 9-inch square pan. Bake for 20 minutes or until light brown.
Combine the topping ingredients. When the bottom is done, and still hot, pour the topping over it and continue baking for about 25 minutes.
Recipe adapted from King Arthur Baking
EARL GREY ALMOND COOKIES
1 ¾ cups flour
1/3 cup ground almonds
1/8 tsp salt
6 Tbsp confectioners' sugar
2 tsp Earl Grey tea leaves, ground
4 ½ oz butter, chilled and diced
½ tsp vanilla extract
jam for filling
confectioners' sugar for dusting
Put the flour, almonds, salt, confectioners' sugar and ground Earl Grey tea in a food processor and pulse briefly to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Beat together the egg and vanilla extract in a bowl, then, with the food processor running, add it to the flour mixture and process until it starts to come together into a dough. Press into a ball, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Roll out the dough on a lightly floured surface to about ¼" thick, then cut out rounds using a cookie cutter, re-rolling any trimming to make more cookies. Arrange on a cookie sheet lined with parchment paper and prick with a fork. Bake in preheated oven at 350 for about 15 minutes until golden brown. Using a spatula, transfer to a wire rack to cool.
When cool, put jam on one cookie and place another cookie on top to make a cookie/jam "sandwich". Dust with confectioners' sugar and serve with a cup of Simpson & Vail tea!
(recipe adapted from "Afternoon Tea" by Susannah Blake)
ROSE KISSED JASMINE TEA COOKIES
½ cup butter, softened
¾ cup sugar
1 tsp. vanilla extract
1 large egg
2 cups all-purpose flour
1 Tbsp. Rose Kissed Jasmine Tea, ground
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
1/8 cup milk
1 Tbsp sugar
1 Tbsp Rose Petals, coarsely ground
Mix butter and sugar together until combined. Add the vanilla and egg and beat.
Grind the tea. In a separate bowl mix together the tea, flour, salt, powder and soda. Add ½ of this dry mixture to the butter/sugar/egg mixture. Blend until combined then add the milk and then the remaining flour/tea mixture.
Separate the dough into 2 equal portions and roll and wrap the dough in waxed paper. Refrigerate for a few hours.
Pre-heat the oven to 400. Slice the dough into ¼” rounds and press into the sugar/roses mixture. Place the slices (non sugared side down) onto a greased cookie sheet and bake for 8-10 minutes.
The dough can be kept in the refrigerator for a few days.
CHOCOLATE CANDY CANE COOKIES
Chocolate and mint … a perfect combination especially during the holiday season! We infused our organic Candy Cane Rooibos Holiday tisane in butter for a delicious, sweet mint flavor.
7 oz butter
Melt the butter in a saucepan over low heat. Add the Candy Cane tisane and steep on low heat for 5 minutes. Remove from the heat and steep for 5 minutes. Strain the leaves from the butter using a fine strainer or cheesecloth. Some of the butter clings to the tea leaves, so always make sure to use more butter than a recipe calls for when making infused tea butters. I strained the tea butter into a measuring cup to make sure I had enough for my cookies. Once strained, cool the butter so it solidifies.
½ cup (4oz) “tea” butter, softened
Pre-heat the oven to 400 and lightly grease a cookie sheet.
In an electric mixer beat the “tea” butter and sugar together. Add the eggs and vanilla extract and mix until creamy.
Stir the flour, cocoa, cream of tartar and soda together. Gradually add to the sugar/butter mixture until incorporated.
Roll the dough into balls and flatten in the palm of your hand. Cover one side of the cookie with the crushed candy cane pieces. Place on the greased cookie sheet and bake for 8-10 minutes.
Transfer to a wire rack to cool.
These cookies make great holiday gifts and are perfect for holiday cookie swaps.
APPLE CINNAMON TEA COOKIES
These cookies are so scrumptious that we ate almost all of them right from the oven!
To add the superb flavor to these cookies, we infused our Apple Cinnamon Coffeecake black dessert tea in butter then strained out the leaves. The butter was left with the most heavenly taste and aroma.
2 sticks (8oz) butter
Melt the butter in a saucepan over low heat. Add the tea and steep on low heat for 5 minutes. Remove from the heat and steep for 5 minutes. Strain the leaves from the butter using a fine strainer or cheesecloth. Some of the butter clings to the tea leaves, so always make sure to use more butter than a recipe calls for when making infused tea butters. I strained the tea butter into a measuring cup to make sure I had enough for my cookies. Once strained, cool the butter so it solidifies.
3/4 cup (6oz) tea butter, softened
Pre-heat the oven to 350 and lightly grease a cookie sheet.
In an electric mixer beat the tea butter and sugars together. Add the eggs and vanilla extract and mix until creamy.
Stir the flour, salt and soda together. Gradually add to the sugar/butter mixture until incorporated.
Fold in the apples.
Roll the dough into 1 1/4" balls (a rounded teaspoon size) and place on the greased cookie sheet. Bake for 10-13 minutes until golden brown.
Cool on the sheet slightly before moving to a wire rack.
Enjoy with your favorite cup of tea!
What tea will you use in your next recipe?
Recipe adapted from Momables
LAVENDER SHORTBREAD COOKIES
1 cup butter, softened
Blend the softened butter in an electric mixer. Add the sugar and vanilla and blend until smooth.
Mix the flour, salt and ground lavender. Gradually add this blend to the butter/sugar and mix until the dough comes together.
Place dough on a sheet of waxed paper, roll into a log (approx. 2.5” in diameter) and tightly seal. Refrigerate for at least 30 minutes.
Heat oven to 375 and grease a cookie sheet.
Slice the log into 1/3” cookies, place on cookie sheets, and bake until the edges are a golden brown.
Recipe from The Blog that Ate Manhattan by MARGARET POLANECZKY, MD
Add 2 Tbsp of chamomile tea to ½ cup boiling water in a pyrex glass measuring cup. Let steep. Strain tea. Let tea cool. (You will only be using ¼ cup of this tea, so dilute what’s left over with some hot water and have a cup..).
1 cup all purpose flour
2 large eggs
Sifted Confectioner’s sugar
Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.
Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 15-20 minutes. Set aside to cool.
Whisk together sugar, flour and salt. Add eggs and whisk until smooth. Whisk in the tea. Pour over crust. Bake until filling is just set, about 2o minutes. Cool completely. Dust with confectioners sugar and cut into squares.
2 Tbsp Darjeeling tea
Preheat oven to 350°. Grease cookie sheets.
Brew tea in a small bowl, covered for 4 minutes. Strain out the tea leaves and discard. Pour the tea liquid over the raisins and let them absorb the tea, approximately 20 minutes. Remove the raisins from the liquid and pat dry with a towel or paper towels.
In an electric mixer, cream together the butter and sugar. Add the pumpkin, egg and vanilla extract. In a separate bowl blend together the flour, baking soda, cinnamon and nutmeg. Slowly add to the pumpkin mix until blended. Stir in the walnuts and tea plumped raisins.
Drop by teaspoonful onto the prepared cookie sheets and bake for 8 minutes until browned.
1 cup unsalted butter
Melt the butter in a saucepan on the stove over low heat. Add the tea leaves, cover, simmer over the lowest heat for 30 minutes, making sure that the butter/tea mixture does not burn. Strain out the leaves and allow to completely cool.
Preheat oven to 350°. Lightly grease cookie sheets.
Cream together the sugar and the tea butter. Beat in the egg yolks and vanilla extract. Add the flour, baking soda, and cream of tartar. Stir.
Form the dough into walnut size balls and place 2” apart on cookie sheet. Don't flatten. Bake 8-10 minutes, until tops are cracked and just turning color (watch that the bottoms don’t burn).
Recipe from tea essence of the leaf by Slavin and Petzke
2 tsp brown sugar
Combine the sugars and butter, beating until light and fluffy. Add the egg and egg yolk, lemon juice and tea leaves. Beat until mixed in. Add the flour, beating until just blended. Gather dough into a ball, wrap in plastic and refrigerate for a half hour.
Preheat oven to 400°F.
Lightly dust rolling surface. Roll out the dough to 1/8-inch thick. With a cookie cutter (about 2 inches in diameter), cut small circles, placing on parchment-lined baking sheets. Bake for about 10 minutes or until cookies begin to turn golden on the edges. When the cookies are done, melt the chocolate in a double boiler (or in a microwave for 3 minutes on defrost setting). Dip each cooled, cookie into the chocolate. Place dipped cookies on waxed paper to harden chocolate.
Makes about 2 dozen cookies.
Recipe from food.com by Alia
½ cup unsalted butter, at room temperature
Preheat oven to 325 degrees F. Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
Cream the butter until light and fluffy. Stir in the sugar, lavender, spearmint and cinnamon. Work in the flour and blend until the mixture is crumbly. Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
Bake 25 to 30 minutes, or until lightly golden around the edges. Gently lift both the foil and shortbread out of the pan onto a cutting surface. Slice the bars with a serrated knife. Transfer to a wire rack to cool completely. Store in a tightly sealed tin.
JAM FILLED TAHINI COOKIES
½ cup tahini
In a mixing bowl, cream together the tahini, oil, syrup and vanilla. Slowly stir in the flour to form a stiff dough. Roll the dough into balls and place on an oiled cookie sheet. Make a well in the center with your thumb. Drop a tsp of jam into each center. Bake at 350° for 12 minutes.
EARL GREY TEA SHORTBREAD
1 cup butter, softened
Preheat the oven to 300 degrees. Grease an 8×8 square glass baking dish.
Blend the softened butter in an electric mixer. Add the sugar, vanilla and orange oil (if using). Blend until smooth.
Gradually add the flour and ground tea and mix until the dough comes together. (If the mixture is too dry and crumbly you can add the milk).
Pat the dough into the prepared pan with floured fingers or a rubber spatula. Prick the dough all over with a fork (so the steam escapes). Bake in a 300 oven for 50-60 minutes, until the shortbread is golden brown. Allow to cool for a few minutes, then cut into “fingers” and cool completely.
You can drizzle with dark chocolate or enjoy as is … with a cup of Simpson & Vail tea, of course!
RASPBERRY OAT BARS WITH BURGUNDY BLAST HERBAL TISANE
2 tsp Burgundy Blast Herbal Tisane , ground
Preheat the oven to 350. Grease an 8×8 glass baking dish.
In a medium sized bowl mix all of the ingredients together (except the jam). Press 2/3 of the mixture into the prepared pan. Spread the jam to within 1/4 inch of the edge of the pan and sprinkle the remaining mixture on top, pressing it slightly. Bake for 35-40 minutes until golden brown.