Since everyone is in full-throttle holiday mode, I thought I’d share one of my favorite tea-infused cookie recipes — Jasmine Orange Cookies.
The jasmine is infused into these delightful treats in two ways: first it is baked into the cookie, and second it is perfu
med into the sugar coating.
Lemme tell you, they are perfect for your Holiday feast! It does take a couple days to prepare, but they are well worth it! (And you can make them up to 5 days ahead, and store them in an airtight container between sheets of waxed paper at room temperature.)
Jasmine Orange Cookies
2 1/4 cups sifted powdered sugar (sifted, then measured)
2 teaspoons Jasmine Dream (+1 teaspoon in a tea filter)
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all purpose flour
1 1/2 tablespoons grated orange peel
1/2 teaspoon salt
FEW DAYS AHEAD:
Melt butter in a small saucepan until it begins to bubble, remove from heat and add loose tea leaves. Steep the tea in the melted butter for 10 minutes, strain. Allow to cool to room temperature.
Using electric mixer, beat jasmine butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups jasmine powdered sugar in bowl. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously.
Eat while unwrapping presents (filled with tea).