Best Jasmine Tea Cookies Recipes
JASMINE COOKIES
A cookie that you can prepare ahead of time and freeze or refrigerate and cut out the amount you want every time you want to have a snack. Perfect for an afternoon tea.
Provided by NICEGIRL1130
Categories Cookies
Time 1h5m
Yield 30
Number Of Ingredients 5
Steps:
- In a medium bowl, cream together the margarine and sugar until well light and fluffy. Stir in the egg, then the flour. Mix in the tea leaves. Form the dough into a ball, and flatten to about 1 inch. Wrap in plastic wrap, and refrigerate for about 15 minutes, or until firm.
- Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls, and place on cookie sheets. Flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven until the edges begin to brown slightly. Remove cookies from baking sheets to cool on wire racks.
Nutrition Facts : Calories 88.9 calories, Carbohydrate 11.3 g, Cholesterol 6.2 mg, Fat 4.3 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 49.3 mg, Sugar 3.4 g
JASMINE TEA COOKIES
Jasmine tea is a green tea that's been scented with jasmine flowers. It lends extraordinary flavor to these tender morsels.
Provided by Patricia Dixon
Categories Cookies
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a small bowl, stir together cake flour, white whole wheat flour, and jasmine tea; set aside.
- 2. In a medium bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat in egg whites and vanilla until combined, scraping side of bowl occasionally. Beat in egg whites and vanilla until combined. Beat as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Wrap and chill dough about 4 hours or until easy to handle.
- 3. Preheat oven to 375 degrees f. Shape dough into 1-inch balls. Place balls inch apart on ungreased cookie sheets.
- 4. Bake for 10 to 12 minutes or just until edges and bottoms are lightly browned. Cool on cookie sheets 1 minute. transfer cookies to wire racks; cool. If desired, sprinkle with powdered sugar. Makes about 24
- 5. tip: do not use sugar substitute in this recipe. To Store: layer cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 1 day or freeze for up to 1 month.
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