Rose, Ginger and Assam Tea Cookies
These turbinado sugar-topped cookies offer a crunch that makes a delightful companion to ice cream. The decadent Ginger Aftelier Chef's Essence dominates on the tongue with a hint of rose otto flitting about in the background. This buttery, classy take on a shortbread makes fine friends at a luncheon or tea or as a snack or dessert.
Yield | 60 cookies |
- 2 Tbsp Assam or plain black tea
- 2 cups all-purpose flour
- ½ tsp salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 drop rose otto essential oil, pure and undiluted
- 6 drops Ginger Aftelier Chef's Essence, plus more for ginger sugar topping
- turbinado sugar or raw sugar
| Preparation – Cookies | In a food processor or spice grinder, pulse the tea until powder-like. In a large mixing bowl, stir together the powdered tea, flour and salt.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the vanilla extract and essential oils and blend thoroughly. Sift flour mixture and add to the mixer gradually, stirring on your machine's slowest setting until a loose dough is formed. Divide dough into 2 equal pieces. Press each piece into a dense ball and then roll each into a 12-inch-long log. Wrap each log in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat oven to 375ºF. Remove 1 dough log from the refrigerator and slice into 1/3-inch rounds. In a small bowl, mix 1 Tbsp turbinado sugar with 1 drop Ginger Aftelier Chef's Essence. Press each dough round gently into ginger sugar and place the cookie sugar side up on a baking sheet. Make more ginger sugar as needed to top all the cookies. Bake cookies on the middle rack for 10 to 12 minutes. If baked until lightly brown around the edges, they will be crispy. Bake a little less time for slightly softer cookies. Remove from the oven and leave on the baking sheet for 2 minutes before transferring to a cooling rack. Remove the second dough log from the refrigerator and repeat.