This recipe was printed from:
www.celestialseasonings.com/microsites/herbal-expedition
www.celestialseasonings.com/microsites/herbal-expedition
Herb-Spiced Sugar Cookies
Makes 24 cookies
Cookies
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, room temperature
2/3 cup (packed) brown sugar
1 teaspoon vanilla
1 large egg
2 tablespoons molasses
Sugar to coat cookies
Preparation
- Preheat oven to 325°F.
- Mix flour, cinnamon, ginger, allspice, nutmeg, cloves, coriander, baking soda and salt in a medium bowl.
- In a separate bowl, use electric mixer to cream the butter and brown sugar until fluffy.
- Beat in vanilla, egg and molasses.
- Continue by mixing in dry ingredients.
- Place dough in the freezer for 1 hour.
- Roll dough into 1 1/4-inch balls, then in sugar to coat.
- On a cookie sheet press dough balls to form 1 ½ inch rounds.
- Bake until cookies puff slightly but are still soft — about 12 minutes.
Cookie Icing:
2 cups sifted powdered sugar (sifted, then measured)
1/2 cup water
6 Sugar Cookie Sleigh Ride™ tea bags
Preparation
- To make tea concentrate, boil water with Sugar Cookie Sleigh Ride tea bags in a small pot until it is reduced to just under 1/2 cup.
- Allow to cool. Discard tea bags.
- In a mixing bowl, combine powdered sugar and 3 tablespoons concentrated tea.
- Stir until icing is well blended and smooth, adding more tea by the teaspoonful if icing is too thick or more sugar by the tablespoonful if it’s too thin.
- Using a small spatula, spread thin layer of icing atop each cookie.
