Description
Savor the season with peppermint tea cookies loaded with warm vanilla and peppermint flavor thanks to tea. They’re buttery and ideal with a matching cup of tea.
Ingredients
Units
- 1 cup unsalted butter
- 3/4 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 peppermint tea bag
- 2 cups all purpose flour
- 1 cup cornstarch
Instructions
- In the bowl of a stand mixer, cream the butter and powdered sugar with a paddle attachment on medium speed until light and fluffy. Add the salt, vanilla extract and the contents of a peppermint tea bag (discard the bag). Mix on low speed until incorporated.
- Add the flour and corn starch, one cup at a time, and mix on low speed until the dough just comes together. Turn the dough out on to a work surface and gently knead a few times, then roll out into a log about 1 1/2 inches in diameter. Wrap the roll in parchment or wax paper and refrigerate for at least one hour or overnight. Dough can be frozen at this point and stored for a later date.
- Preheat the oven to 350 degrees. Remove the parchment paper from the dough slice into 1/8-1/4 inch rounds and place on a baking sheet about 1/2 inch apart. Bake for 15-18 minutes, or until golden around the edges. Allow to cool completely on the baking sheet before transferring to a serving platter or storage container. Cookies will keep covered at room temperature for 1 week.
- Prep Time: 1.5 hours
- Cook Time: 15 mins
- Category: Baking, Cookies, Dessert
- Method: Baking
- Cuisine: American