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The peach and pineapple flavors of TSTE® White Tropical Tea add a subtle zing to these cookies, while the base of Chinese white tea makes them elegantly rich.
From TSTE®3 TBS TSTE® White Tropical Tea, dividedTSTE® Madagascar Pure Vanilla Extract, a few drops
From the Grocer½ cup granulated sugar2 sticks (1 cup) butter, softened2 cups flour1 cup confectioner’s sugar
PROCESS 1 TBS TSTE® White Tropical Tea and granulated sugar in food processor until finely ground. Transfer to mixing bowl. Add butter and mix on low until well combined, about 5 mins. Mix in flour just until combined.FORM dough into two discs and wrap each in plastic wrap. Refrigerate 20-30 mins until firm.PLACE disc on counter between two sheets of plastic wrap. Roll dough to ¼-inch thick. Cut out cookies with 2-inch diameter pastry cutter. If dough gets too soft, re-chill.BAKE on parchment paper-lined cookie sheets at 300°F for 22-25 mins until edges are golden brown. Let sit on cookie sheet for 2 mins then cool on wire rack.BREW remaining 2 TBS TSTE® White Tropical Tea in ¼ cup water at 185°F for 4 mins. Strain. Stir confectioner’s sugar, 1 TBS brewed tea, and TSTE® Madagascar Pure Vanilla Extract together until smooth. Thin by adding more tea until glaze is thick but able to fall from a fork in an even stream. Drizzle on cooled cookies with fork. Let dry for one hour.STORE in an airtight container, refrigerated for up to 2 weeks or 3 months frozen.
Yield: 36 cookiesTotal Time: 1 hrPrep: 35 minsCook: 25 mins
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