Jasmine Tea Cookies Recipes

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.

Steps:

• Preheat the oven to 350°F (180°C). Using a Bounty® paper towel, grease a 12-cup Bundt pan with 1 tablespoon butter.
• In a small saucepan, combine the jasmine tea leaves and milk. Bring to a gentle simmer over medium-low heat, being careful not to scald the milk. Remove the pot from the heat and let steep until cool, about 30 minutes. Strain the tea leaves from the milk and discard the leaves.
• In a medium bowl, whisk together the flour, milk powder, salt, baking powder, and baking soda.
• If your brown sugar has hardened, place the sugar in a small, microwave-safe bowl and place a damp Bounty® paper towel over the top. Microwave in 20-second intervals until sugar has softened, being careful not to melt the sugar.
• In a large bowl, combine the brown sugar, remaining 1 cup butter, and the vanilla. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing completely between each addition.
• Add half of the dry ingredients and mix until just combined. Add 1 cup of the jasmine milk, reserving the remaining ¼ cup, and mix until just combined. Add the remaining dry ingredients and mix until just combined, being careful not to overmix.
• Spoon the batter into the prepared Bundt pan. Tap the pan on the counter 3-5 times to release any air bubbles.
• Bake the cake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let cool slightly, about 10 minutes, then invert onto a serving platter.
• Meanwhile, whisk together the remaining ¼ cup jasmine milk and the powdered sugar until smooth.
• Pour the glaze over the cake and garnish with edible flowers.
• Slice and serve.
• Enjoy!

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.

Steps:

• Beat together butter and confectioners' sugar with an electric mixer on medium-high speed until smooth, about 3 minutes. Beat in vanilla. Add flour, 1/2 teaspoon salt, and the tea, and beat on low speed until just combined (do not overmix). Form dough into 2 disks, wrap in plastic wrap, and refrigerate at least 1 hour and up to overnight.
• Preheat oven to 325 degrees. Working with 1 disk at a time, roll out dough between pieces of parchment to a 1/8-inch thickness. Freeze until firm, about 10 minutes. Cut out 20 squares with a 2 3/4-inch square cookie cutter, then cut each in half to make 40 rectangles.
• Gently press 1 flat side of 20 rectangles in sanding sugar, and arrange on a parchment-lined baking sheet, sugar side up. Bake until pale gold, 16 to 18 minutes. Let cookies cool on a wire rack. Repeat with remaining rectangles.
• Spread 1 generous teaspoon curd onto unsugared side of half the cookies, then sandwich with remaining cookies.