Blueberry Lavender Tea Cookies
This recipe uses...
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Directions
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Preheat the Oven:
Set your oven to 350°F (177°C).
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Grind the Tea and Lavender:
Using a mortar and pestle, grind the contents of one Earl Grey tea bag and 1 teaspoon of lavender flowers until the tea is finely ground and the lavender is broken into smaller pieces. The tea will already be somewhat fine, but breaking up the lavender helps distribute the flavor throughout the dough.
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Cream the Butter and Sugar:
In a large mixing bowl, beat 8 tablespoons (1 stick) of room-temperature butter with 3/4 cup granulated sugar for 1-2 minutes, until light and creamy.
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Combine the Dry Ingredients:
In a separate bowl, whisk together 1 1/4 cups flour, the ground tea and lavender, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 tablespoon Blueberry Spruits. This will help evenly distribute the flavors before mixing into the wet ingredients.
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Mix the Dough:
Add the dry ingredients to the butter-sugar mixture, along with 1 egg and 1 teaspoon vanilla extract. Stir until a dough forms.
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Portion the Cookies:
Scoop out portions of dough, about 2 tablespoons per cookie, and place them onto a lined baking sheet. You can use a spoon or a small cookie scoop for even sizing.
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Bake Until Just Set:
Bake for 10 minutes, or until the edges start to lightly brown. The cookies will still be soft in the center but will set as they cool.
-
Cool and Enjoy:
Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack. These cookies are best enjoyed with a cup of tea or as a light, fragrant dessert.
Bake Mode is Off
Directions
-
Preheat the Oven:
Set your oven to 350°F (177°C).
-
Grind the Tea and Lavender:
Using a mortar and pestle, grind the contents of one Earl Grey tea bag and 1 teaspoon of lavender flowers until the tea is finely ground and the lavender is broken into smaller pieces. The tea will already be somewhat fine, but breaking up the lavender helps distribute the flavor throughout the dough.
-
Cream the Butter and Sugar:
In a large mixing bowl, beat 8 tablespoons (1 stick) of room-temperature butter with 3/4 cup granulated sugar for 1-2 minutes, until light and creamy.
-
Combine the Dry Ingredients:
In a separate bowl, whisk together 1 1/4 cups flour, the ground tea and lavender, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 tablespoon Blueberry Spruits. This will help evenly distribute the flavors before mixing into the wet ingredients.
-
Mix the Dough:
Add the dry ingredients to the butter-sugar mixture, along with 1 egg and 1 teaspoon vanilla extract. Stir until a dough forms.
-
Portion the Cookies:
Scoop out portions of dough, about 2 tablespoons per cookie, and place them onto a lined baking sheet. You can use a spoon or a small cookie scoop for even sizing.
-
Bake Until Just Set:
Bake for 10 minutes, or until the edges start to lightly brown. The cookies will still be soft in the center but will set as they cool.
-
Cool and Enjoy:
Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack. These cookies are best enjoyed with a cup of tea or as a light, fragrant dessert.