Gingered Almond Tea Cookies
Ginger, almonds, and green pekoe tea combine for a simple and delicious dessert. These would be the perfect ending to a Chinese meal, especially when served alongside a plate of fresh orange slices and a pot of tea.1 h 2
- 1 c. butter, softened
- 1 c. sugar
- 1/2 tsp. salt
- 1/2 tsp. almond extract
- 1/2 tsp. vanilla extract
- 1 egg
- 3/4 c. slivered blanched almonds
- 2 tbsp. green pekoe tea leaves
- 1/2 c. crystallized ginger, minced
- 2 1/4 c. all-purpose flour
- 48 whole almonds
- 1 c. powdered sugar
In the bowl of an electric mixer, cream together the butter, sugar, salt, and extracts. Then beat in the egg.
In a food processor with metal blade, chop the slivered almonds and green pekoe tea until finely ground.
Add the almond/tea mixture to the creamed mixture, along with ginger and flour. Beat until well blended. The dough will be fairly firm.
Divide the dough into 2 balls. On a piece of wax paper or plastic wrap, shape the dough into logs about 2" in diameter. Roll them up in the paper/plastic and chill in the freezer for 30 min.
Remove from freezer. Slice dough into 1/2 inch thick slices and place the cookies on ungreased baking sheets. Press a whole almond into the top of each cookie. Bake in a preheated oven at 350°F for 12-15 min., until golden brown.
Remove to a wire rack. While still warm, roll each cookie in powdered sugar, tapping off the excess before returning the cookies to the rack to cool completely.
Prep time: 15 min. Chill time: 30 min. Cook time: 15 min.