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Ingredients
| salted butter: 1 cup |
| granulated sugar: 3/4 cup |
| vanilla extract: 1 tsp |
| eggs: 1 (large//at room temperature) |
| all-purpose flour (unsifted): 2 1/2 cups (sifted) |
| baking soda: 1/2 tsp |
| salt: 1 dash |
| ground cinnamon |
| ginger (grated) |
| whole nutmeg |
| cardamom (ground) |
Selection of Spiced Tea Cookies
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
10 min -
Servings
60 serving(s)
Tags
- Cream butter and sugar in the bowl of an electric stand mixer.
- In a large bowl, stir together the flour, baking soda and salt.
- Divide the dough into 4 equal portions.
- Add to each portion the desired quantity of spieces.
- Place one portion on a sheet of plastic wrap on a work surface.
- Using your hands and the plastic wrap, roll the dough into a log 1 inch in diameter, making sure that the plastic wrap covers the entire roll.
- Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends.
- Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies).
- Wrap the log in an additional sheet of plastic.
- Repeat with the remaining 3 dough portions.
- Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight.
- To Bake: Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C) (heat and timing are basing it on convection oven).
- Have 2 ungreased baking sheets ready.
- Remove 2 logs from the fridge and unwrap them.
- Cut log into 1/4 inch thick slices.
- Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake.
- Bake cookies about 10 minutes, until their edges are golden and tops are pale gold.
- Then transfer the cookies to wire rack(s).
- Cool completely.