Description
Infused with floral tisane, these buttery Tisane Tea Cookies are not only easy to make, but a comforting treat to welcome Fall with!
Ingredients
Units
Scale
- 1/2 cup butter
- 1 egg yolk
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons cream
- 1 1/4 cups AP flour
- 2 tablespoons Linden Flowers Royal Nectar Tisane
- Raw sugar, for sprinkling
Instructions
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper. Set aside.
- In a large bowl, blend butter, egg yolk, sugar, extracts, and cream until smooth.
- Add flour and tisane, and blend until a soft dough comes together. Wrap the dough in clingfilm and shape it into a log about 12 inches long. Refrigerate for 30 minutes (can also be refrigerated overnight if making this recipe ahead).
- Slice the dough into ½-inch equal slices. Place on the prepared baking tray and sprinkle each cookie with raw sugar.
- Bake for 7-10 minutes depending on the range of your oven, until the edges are lightly golden. (I baked these on convection so they took about 7 minutes).
- Remove and transfer to a wire rack to set and cool completely.
- Serve alongside your favorite tea and enjoy! These cookies can be stored in an airtight container for up to one week.
- Prep Time: 5 minutes
- Inactive Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
