I stopped at the grocery store on the way home from work the other day to pick up some cookie supplies for this coming weekend, and I was lured into the produce section.
Our fridge and pantry are in a sorry state, and I simply couldn’t go any longer without something green. I’ve been adding onions into almost everything to get some veg in, but one cannot live on onions alone.
So imagine Tuesday’s dinner if you will: the rest of a block of cheese, and a big ol’ plate of roasted broccoli and brussels sprouts. And a glass of wine. Conventional it may not have been, but it certainly was delicious.
And after I was back to my normal state, it was time to make cookies.
I made these cookies for my friend Emily’s bridal shower last year using Earl Grey tea, but I’ve swapped it for Maple Walnut tea to make it more seasonal for Holiday on the Lakeshore this weekend.
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 2 1/4 cups flour
- 1 tsp loose leaf tea, crushed
- 1/4 tsp salt
- 1 tsp loose leaf tea
- 2 Tbsp hot milk
- 1 Tbsp butter
- 1/3 cup powdered sugar
Preheat oven to 350 degrees. Cream together butter and sugar. In a separate bowl, combine bowl combine flour, tea and salt. Gradually incorporate dry ingredients into butter mixture. Roll dough into 1-inch balls. Place on baking sheet and bake for 14-16 min. Cool on rack.
To prepare glaze, steep tea in hot milk for 5-10 min. Add butter. Stir in powdered sugar and mix. Drizzle glaze over tea cakes before serving.