Preheat oven at 375.
Blend all dry ingredients.
Add vanilla, water, and butter, mix until dough forms.
Roll cookies into 1 inches balls, coat in sugar.
Flatten each cookie with a glass coated in sugar (for spherical cookies, skip this step).
Bake 12 minutes or until edges are golden brown. Allow 5 minutes to cool before transferring to wire racks.
Preheat oven to 425\u00b0F.
In a large frying pan, saute apples, lemon zest, lemon juice and sugar until apples begin to caramelize. Stir in spice mix, 2 tbsp water and raspberries. Distribute between 4 (8 oz) ramekins.
Crumble tea cookies into a small bowl. Rub in butter until mixture clumps slightly. Stir in almonds then sprinkle over fruit. Place dishes on a baking tray and bake for 10 mins, or until crumbles are heated through. Serve warm.
Cut butter into flour until it resembles cornmeal.
Stir in cream until combined.
Turn out onto a lightly floured surface.
Roll to 1/8 inch thickness.
Cut into circles using a 2 inch round cookie cutter.
Before baking, prick with a fork and sprinkle with sugar.
Bake at 375 F for 8-10 mins on an ungreased cookie sheet.
Place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season.
Note: I like recipe #19353 Vanilla Butter Cream Frosting,
The pot I use for iced tea holds 8 quarts.
Use any size you want and experiment with number of tea bags.
Make cinnamon tea with tea bag and water.
Cool
lour, white sugar, powdered sugar, tea mix, and salt in a
Warm milk (don't boil) until bubbles form.
Add tea bags; when cool squeeze tea bags and discard.
Mix flour and sugar.
Add butter and work until sandy texture.
Make a well in center, add milk.
Blend until smooth.
Wrap in plastic and refrigerate 30 minutes.
Roll out on floured surface (1/4-inch thick).
Cut with cutters.
Bake at 350\u00b0 until lightly golden (12 to 15 minutes). Enjoy!
food processor until the tea leaves are pulverized.
Add
Cream butter and sugar together.
Beat in egg, tea and vanilla.
Add oats, coconut and chopped nuts.
Mix together flour, baking soda and salt; add to batter.
Chill for an hour or more. With lightly floured hands, shape into 1-inch balls and place on baking sheet, 2-inches apart.
Flatten with floured fork and place almond in center.
Bake 8 to 10 minutes at 350\u00b0.
Remove from baking sheet while warm.
Mix thoroughly the ingredients listed in the left column. Chill dough.
Form dough into 1-inch rolls.
Bake at 400\u00b0 for 10 to 12 minutes; bake 2 1/2 inches apart on an ungreased cookie sheet.
Do not let the cookies brown.
Remove from oven and while the cookies are still warm, roll in powdered sugar.
Cool completely.
Roll in powdered sugar again.
T powdered sugar over cookies.
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
Sift the flour, powdered tea and salt into a bowl.<
nch cookie cutter, cut out cookies and place 1 inch apart
lours and cornstarch. Stir in tea and ground hazelnuts.
On
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
alt.
Sift together the tea and flour and add to
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
rom the heat, add the tea bags and let steep for
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.