Mrs Doyle's recipes: Tea-Infused Easy Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons Mrs Doyle's loose tea leaves (Earl Grey, green tea, or your favorite tea)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1-2 tablespoons hot water (for infusing the tea)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Tea Infusion:
- Place the loose tea leaves in a small bowl. Add 1-2 tablespoons of hot water and let it steep for 5 minutes. Strain and set aside the infused tea.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add Wet Ingredients:
- Add the egg, vanilla extract, and the strained tea infusion to the butter and sugar mixture. Mix until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Shape the Cookies:
- Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon.
- Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as the cookies cool.
- Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Experiment with different types of tea for unique flavors.
- For a more intense tea flavor, increase the amount of loose tea leaves.
- Store the cookies in an airtight container to keep them fresh.
Enjoy your tea-infused cookies with a cup of your favorite tea!
