Tea cookies were literally made for tea: it's in the name! Enjoy this recipe for Ginger Lemon Tea Cookies to go with your favorite cup.
Makes about 15 cookiesCookie
- 8 ounces unsalted butter, soft
- ¾ cups sugar
- 3 tablespoons ginger, grated or minced
- ½ teaspoon lemon zest
- 2 egg yolks
- ½ teaspoon vanilla extract
- 2 ½ cup all-purpose flour
- ¼ teaspoon kosher saltTopping
- 2 tablespoons candied ginger, finely choppedIn the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugar on medium speed until fluffy. Add grated ginger and lemon zest; mix until incorporated. Add the egg yolks and vanilla extract, mixing until combined. In a bowl, sift together flour and salt; add to mixer. Mix on medium to low until dough just comes together Roll into balls slightly larger than a golf ball. Place on a parchment-lined cookie sheet. Press gently with your hand to flatten to about ¼-inch thick. Top with diced candied ginger (gently press to keep ginger from falling off). Bake 10 to 12 minutes or until cookies have just turned lightly golden.
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