yield 33 cookies
Tea connoisseurs commence!
I. Love. Tea. I drink around three to six cups a day during the winter season. But as it starts to warm, I don’t crave hot drives as much. Probably because I am finally coming out of five months of being chilled to the bone.
However, when it’s 50-60 degrees (Fahrenheit that is) outside, I don’t crave cold drinks either. Quite the dilemma I must say. So, what do I do? Stop enjoying my afternoon tea? Well, I couldn’t do that. So, I find ways to repurpose it.
Drum roll please…COOKIES! Is there really a better way to repurpose things? I think not.
I found the idea for these cookies on Food 52, which is really becoming a life saver. That website gets me through the school day. Ugh school.
Anyway, yeah these cookies originally called for regular Rooibos (red) tea. However, I really have affection for spicy teas whether it’s Good Earth or chai, I’m always down for a kick.
Enough talk, let’s get goin’!
Active time: 20 minutes Cook time: 20 minutes Total time: 40-60 minutes*
What you’ll need:
1/4 cup plus 1 tablespoon white sugar
2 tablespoons spiced chai rooibos tea (5 tea bags)
1 cup all purpose flour
1/4 cup whole wheat pastry flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small chunks
1/2 teaspoon almond extract
2 teaspoons almond milk plus more if needed
brown sugar for coating
Put the leaves from the tea bags in a small pan. Heat them over low heat until they are fragrant. This took about three minutes for me, but the time all depends on what tea is used.
Put the white sugar and tea in a food processor and pulse for about 7 seconds. Add the flours, powdered sugar, and salt. Process until everything is mixed. Add the butter, and pulse for two second intervals until the butter is nicely incorporated and you can’t see any large chunks. Add the extract, and almond milk (I ended up using quite a bit more milk than intended…if you need to do this add the extra milk 1/4 tablespoon at a time. You will know if you have dough when it looks like this:
Lightly flour a cutting board. Place the dough onto it and roll it into a log about 1 1/2 inches in diameter. Sprinkle brown sugar evenly over the log (I tried rolling it in the sugar, but it didn’t stick for me…sprinkling worked the best).
Wrap the log with plastic wrap and place in the freezer for at least 30 minutes. You can leave the dough in the freezer for a couple of days even.
When you’re ready to bake them, preheat oven to 375˚F. Line a baking sheet with parchment paper. Slice off cookies about 1/3 inch thick and place them about 1/2-1 inch apart on the sheet. Bake for 10-12 minutes in the preheated oven and enjoy!
These cookies will last about a week and a half in an airtight container, then if you have more left, put them in a freezer bag and they will stay good in the freezer for months.
*Warm up the cookie before eating
*These cookies are fantastic with vanilla ice cream
*Time doesn’t include refrigeration.
Recipe adapted from Food 52