To celebrate the holiday cookie season I updated this oldie but goodie with new photos and new filling ideas. Enjoy! (Updated 12-2018)
Ground tea stirred into a cookie’s dry ingredients is one of the easiest ways to start cooking with tea.
To easily grind tea for baking, toss the dry leaves into a sturdy teacup. Then use a pestle or heavy wooden spoon to crush the leaves while gently stirring in circular motion. Voila! Ground tea.
While any coarse ground tea will add great texture and visual appeal to a sugar cookie or shortbread, I find that a flavored tea usually helps infuse a little more essence of the tea into the final baked treat.
I often turn to bergamot-infused Earl Grey for a shortbread like this. But as soon as I opened Williamson Tea’s brightly decorated tin full of fragrant Sunshine Lemon tea, visions of tea cookies danced in my head.
These easy thumbprints can be filled with your favorite jam. My preferred filling is a bitter marmalade to offset the…
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