MINT TEA COOKIES DIPPED IN BITTERSWEET CHOCOLATE2 teaspoons brown sugar
3/4 cup sugar
1/2 cup unsalted butter, at room temperature
1 large egg
1 egg yolk
1 teaspoon lemon juice
1 1/2 teaspoons peppermint tea
1 1/2 cups all-purpose flour
4 ounces bittersweet chocolate
Combine the sugars and butter, beating until light and fluffy. Add the egg and egg yolk, lemon juice and tea leaves. Beat until mixed in. Add the flour, beating until just blended. Gather dough into a ball, wrap in plastic and refrigerate for a half hour.
WHEN READY TO BAKE:Preheat oven to 400 degrees F.
Lightly dust rolling surface. Roll out the dough to 1/8 inch thick. With a cookie cutter (about 2 inches in diameter), cut small circles, placing on parchment-lined baking sheets.
Bake for about 10 minutes or until cookies begin to turn golden on the edges.
When the cookies are done, melt the chocolate in a double boiler (or in a microwave for 3 minutes on defrost setting).
Dip each cooled cookie into the chocolate. Place dipped cookies on waxed paper while chocolate hardens.
Makes 24 cookies
Source:
Tea: Essence of the Leaf by Sara Slavin and Karl Petzke