This is a perfect cookie for Santa. They’re easy to make, bite-sized and not too heavy. They remind me of Royal Dansk butter cookies. Plus, they go really well with a hot cup of tea or a glass of milk.
I lifted this recipe from Twinings and modified the technique ever so slightly. I hope you find it as easy as I have!
What you will need
- Cookie sheet
- 1 stick (4 oz) butter
- 1/2 cup (4oz) sugar
- 1/4 cup water
- 4 Lady Grey teabags
- 1 large egg
- 1/2 tsp baking powder
- 1 1/2 cups all purpose flour
- 1/2 tsp lemon zest
Mom it Down!
Take 1/4 cup hot tea water and add four Lady Grey teabags. Let that sit for a bit. The bags will absorb a great deal of the water. You should be left with a concentrate that’s at least 1 tablespoon. (We used loose tea and therefore made 1 big bag.)
While your tea is steeping, cream together butter and sugar.
Add egg and lemon zest.
Add tea concentrate. Mix that up. Add flour (half cup at a time) and baking powder. Mix that until dough forms.
Remove the dough from the mixer. Flour a board and roll out your dough. It will be wet to the touch, so you should do this quickly. I feel it’s easier to form it now rather than wait until it’s chilled. It’s up to you.
Loosely wrap it in Saran wrap and refrigerate for at least several hours or overnight.
Preheat oven to 350.
Remove the dough from the refrigerator. If necessary, reform the dough into a nice circle. Cut off cookies up to 1/2 inch thick. (Thinner the crispier. I mixed mine up a bit.)
Bake on ungreased cookie sheet for 12 – 15 minutes. (Mine needed 13)
I can’t really think of much that gets in the way here. They really are simple. I already included What I feel makes these even easier by forming the cookie dough before it’s chilled. This cuts down on forming the dough later.
I want to try these using chai. (Remember the chai muffins I made last spring?) I’m also thinking combining orange zest with Lady Grey’s lover, Earl would work well. In fact, I kind of want to try these using a bunch of our favorite teas. We’re tea lovers over here.
These cookies are so versatile, I think you could steer them in several different directions when it comes to flavor. But Lady Grey works perfectly.
These can also be made vegan really easily.
As usual, let me know if you have any comments or suggestions! And thanks to Twinings for the recipe!
We’re tea drinkers/lovers over here too, so I’m going to try these out.
Thanks for the recipe!
These look super yummy! I will see if I can conjure up a gluten and sugar free recipe of these using almond flour and honey… I’ll let you know how that goes!
jessica: Definitely let me know how it goes. Take pictures? Perhaps we can feature it here?