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Vanilla Rooibos Tea Meltaways

Steep tea leaves in butter to make these delicious meltaway cookies. Vanilla rooibos tea can be found at specialty tea stores.

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  • Makes: 36 servings
  • Yields: about 36 cookies
  • Prep: 30 mins
  • Chill: 2 hrs
  • Bake: 9 mins 375°F per batch

Vanilla Rooibos Tea Meltaways

Directions

  1. In a small saucepan cook and stir 1/4 cup of the butter over medium heat until butter is melted and bubbly. Remove from heat. Stir in tea leaves. Allow tea to steep in butter for 4 minutes. Strain butter through a fine-mesh sieve; discard tea leaves.
  2. In a large mixing bowl beat strained butter, the remaining 1/2 cup butter, and 1/2 cup powdered sugar with an electric mixer on medium to high speed until light and fluffy. Beat in vanilla. Beat in flour and cornstarch until combined.
  3. Shape dough into a 10-inch roll. Wrap roll in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.
  4. Preheat oven to 375 degrees F. Using a serrated knife, cut roll into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 9 to 11 minutes or until edges are light brown. Transfer cookies to a wire rack; cool for 10 minutes.
  5. Meanwhile, for glaze, in a small bowl combine 1/2 cup powdered sugar and brewed tea. Using a pastry brush, lightly coat cookies with glaze. Let stand on wire rack until glaze is set.

From the Test Kitchen

Look for vanilla rooibos tea at a shop that carries specialty teas.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Vanilla Rooibos Tea Meltaways)

  • Per serving:
  • 67 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 10 mg chol.,
  • 34 mg sodium,
  • 8 g carb.,
  • 0 g fiber,
  • 3 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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