Well, it's officially that "not enough hours in the day" time of year. {Is there ever a time when it isn't?} My To Do list keeps on getting longer and the hours of sleep keep getting shorter, which must mean we're getting closer to Christmas day. {Or, you know, that I'm an adult.}
Though it seems like it isn't possible to get everything done in time, I know that somehow it always comes together at the last minute and all is well. But until that moment comes, I'm the type that gets a little... well, panicky.
How many more gift baskets do I need to make? When should I bake the cookies for maximum freshness? What am I wearing to that Christmas party? And, for Pete's sake, where the heck is that roll of Scotch tape?!?!? Aaaagghhhhhhhhhhhh!
The madness must be stopped.
Sometimes you just need a timeout: A deep breath, some soft Christmas music playing in the background and a hot cup of tea.
| These scene at my house yesterday afternoon. |
Earlier this week I posted an elaborate Nutcracker-themed tea party complete with tea-infused goodies on the menu. While I don't suggest adding "host a tea party" to your list if you're already stressed, I highly recommend taking a breather with one of these tasty little cookies.
The base of these cookies is the simple recipe that I used whenever I bake classic sugar cookie cutouts. To add a special touch, I steeped some of Bigelow's soothing herbal Peppermint Tea and added it to both the batter and the glaze for a hint of festive flavor. I cut out the cookies to look like tea bags to match the theme of my party, but they taste just as good in any shape you choose to make them -- no need to stress!
If you want your cookies to have more of a peppermint punch, you can also add a ½ teaspoon of peppermint extract and even replace the sparkling sugar with crushed up candy canes to suit them up for a Christmas party.
So, put down the rolls of wrapping paper and step away from the DIY reindeer-shape wreath... they'll be there waiting in an hour. When you find that you need to relax and recharge, put on some tea and nibble on a cookie or two. Even Santa takes a cookie break on his busiest night of the year!
Peppermint Tea Cookies
Ingredients
Sugar Cookies
- 2 sticks butter slightly softened to room temp
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup strong brewed Bigelow Peppermint Tea cooled completely, divided
- 3 cups all-purpose flour
- ½ teaspoon salt
Icing
- 1 cup powdered sugar
- 1 ½ tbsp strong brewed Bigelow Peppermint Tea cooled completely
- Sparkling sanding sugar
Instructions
- In the bowl of a stand mixer, cream butter and sugar until pale and fluffy. Add egg, vanilla extract and 2 tablespoons brewed tea; beat until well combined.
- Meanwhile, sift together flour and salt together in a medium bowl, . With the mixer on low speed, add flour mixture until it just comes together. Do not overmix.
- Scoop dough out onto a large sheet of plastic wrap and shape into a disc. {You may want to make 2 discs to make it more manageable.}
- Fold plastic wrap over the dough and, using a rolling pin, flatten to about ¼ inch thickness. Refrigerate for about 30 minutes or until chilled and a bit more firm.
- Preheat oven to 350 degrees. Remove dough from refrigerator. Using cookie cutters of your choice, cut out cookie shapes and place on a sheet pan, leaving at least 1 to 1 ½ inches between cookies. {For tea bag shaped cookies, use a tag-shaped cutter. You can also use a small, rectangular cutter and clip off 2 of the corners on an angle to create the tea bag shape. Use a straw to create a small hold for the string.}
- Bake for 10 to 12 minutes or until the bottom edges just start to turn golden. {Don’t let them get too brown!}
Make Icing + Decorate Cookies
- Mix together powdered sugar and tea until completely smooth, adding the liquid just a little bit a time until you reach a thick "dipping" consistency.
- Dip the end of each cooled cookie into the icing, scraping off the excess that drips off.
- Place on a parchment-lined baking pan and sprinkle with sparkling sanding sugar while the icing is still wet so that the sugar adheres to the icing. Allow to set and dry completely before removing.
