This weekend is the Lilac Festival here in Rochester, so we'll definitely be doing some kind of cookout and fun friend breakfasts. It's the perfect weekend to make these springy tea cookies, for snacking and breakfast if you don't mind eating cookies for breakfast. (I don't.) This recipe comes from the very best ladies from Scratch Bake Shop, an amazing local bakery here in Rochester. These cookies are so versatile and are my favorite kind of sweet - easy, quick and a good snack for any time of the day. We used a lovely jasmine green tea in our kitchen, and they turned out amazingly. Try these out and thank us later! :)
Makes about two dozen cookies
- 11 oz. (about 1 1/3 cups) earth balance or other non-dairy margarine
- 6.4 oz. (about 3/4 cup) granulated sugar
- 14.2 oz (about 3 1/4 cup) unbleached all purpose flour
- 1 pinch of salt
- 2 tbsp loose leaf peach blossom tea (or your favorite loose leaf tea)
- 1/2 tbsp almond extract
- zest of 1 lemon
- In a large bowl or stand mixer, cream together earth balance and sugar. Beat until mixture is light and fluffy. Toss together flour and salt and add to the creamed margarine. Once mixture is almost completely combined add almond extract, zest and tea leaves. Combine fully.
- Flatten dough into disks and wrap in plastic wrap. Refrigerate for an hour or until you want to bake your cookies.
- Preheat oven to 350°F. Remove the dough from the fridge and allow it to reach room temperature. Roll dough on a floured surface to 1/4 inch thickness. Cut out cookies into desired shapes and place onto baking sheets.*
- Bake for 8 minutes, then rotate baking sheets. Bake for another 8 minutes, until cooked through but not browned.
- Dust with confectioners sugar if you wish.
*If the dough warms up too much while you are rolling it out, place the cut out cookies on the baking sheet into the refrigerator before you bake them. Dough that is too warm before being placed in the oven will spread and your cookies will lose their shape.
Enjoy! And thanks again to Scratch Bake Shop for sharing!