SELECTION OF SPICED TEA COOKIES

Steps:

• Cream butter and sugar in the bowl of an electric stand mixer.
• In a large bowl, stir together the flour, baking soda and salt.
• Divide the dough into 4 equal portions.
• Add to each portion the desired quantity of spieces.
• Place one portion on a sheet of plastic wrap on a work surface.
• Using your hands and the plastic wrap, roll the dough into a log 1 inch in diameter, making sure that the plastic wrap covers the entire roll.
• Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends.
• Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies).
• Wrap the log in an additional sheet of plastic.
• Repeat with the remaining 3 dough portions.
• Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight.
• To Bake: Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C) (heat and timing are basing it on convection oven).
• Have 2 ungreased baking sheets ready.
• Remove 2 logs from the fridge and unwrap them.
• Cut log into 1/4 inch thick slices.
• Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake.
• Bake cookies about 10 minutes, until their edges are golden and tops are pale gold.
• Then transfer the cookies to wire rack(s).
• Cool completely.