These Apple Cinnamon Tea Cookies are so scrumptious that we ate almost all of them right from the oven!
To add the superb flavor to these cookies, we infused our Apple Cinnamon Coffeecake black dessert tea in butter then strained out the leaves. The butter was left with the most heavenly taste and aroma.
2 sticks (8oz) butter
8 Tbsp Apple Cinnamon Coffeecake Black tea blend
Melt the butter in a saucepan over low heat. Add the tea and steep on low heat for 5 minutes. Remove from the heat and steep for 5 minutes. Strain the leaves from the butter using a fine strainer or cheesecloth. Some of the butter clings to the tea leaves, so always make sure to use more butter than a recipe calls for when making infused tea butters. I strained the tea butter into a measuring cup to make sure I had enough for my cookies. Once strained, cool the butter so it solidifies.
3/4 cup (6oz) tea butter, softened
3/4 cup white sugar
3/4 cup light brown sugar, packed
1 egg, plus 1 egg yolk
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup Apples, chopped small (choose a firm baking apple like granny smith)
Pre-heat the oven to 350 and lightly grease a cookie sheet.
In an electric mixer beat the tea butter and sugars together. Add the eggs and vanilla extract and mix until creamy.
Stir the flour, salt and soda together. Gradually add to the sugar/butter mixture until incorporated.
Fold in the apples.
Roll the dough into 1 1/4″ balls (a rounded teaspoon size) and place on the greased cookie sheet. Bake for 10-13 minutes until golden brown.
Cool on the sheet slightly before moving to a wire rack.
Enjoy with your favorite cup of tea!
What tea will you use in your next recipe?
Recipe adapted from Momables