Delicious and easy, this recipe adds a little second-flush update to traditional sugar cookies.
Ingredients:
Sugar cookie mix (I use Betty Crocker brand)
1 stick butter, melted
Five heaping teaspoons darjeeling #22
Directions:
Melt butter in a bowl.
Pour three tablespoons of the darjeeling into the butter while still hot, allow to steep ten minutes.
In a large bowl, pour out the powdered mix, gradually adding the melted butter while holding back the tea with a slotted spoon.
Use a mortar and pestle (you can also chop fine with a knife or put tea in a ziploc bag and tap with a mallet) to grind the remaining two teaspoons of tea into a powder. Add tea powder to cookie mix and butter, stir well.
Make cookies as directed on package mix, cool, then eat - yummy and full of tea goodness!
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