Vanilla Rooibos Tea Cookies

Vanilla Rooibos Tea Cookies

Ingredients

• 2 tbsp rooibos tea leaves
• 1/4 cup sugar + 1 tbsp sugar
• 1 vanilla bean, cut into segments
• 1 1/4 cups flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 2 tsp vanilla
• 1 tsp heavy cream
• 1/2 cup unsalted butter
• 1 1/2 tbsp turbinado sugar

Directions

Toast the rooibos tea leaves in a small pan over medium heat for about 2 minutes, or until the tea is fragrant but has not yet darkened. Transfer the leaves to a bowl and let them cool.

In a food processor, combine the sugar, vanilla bean, and tea leaves. Pulse for about 2 minutes, so that there are no large pieces left. Add in the powdered sugar, flour, and salt and pulse again to mix everything. Finally, add in the heavy cream, vanilla, and butter. Pulse until a thick dough forms.

On a lightly floured surface, gather the dough and roll it gently into a 1.5 inch diameter log. Roll the log in turbinado sugar, taking care to cover the entire surface. Wrap the log in plastic wrap and place it in the freezer for at least 30 minutes.

Preheat your oven to 375°F and line a baking sheet with parchment paper. Remove the dough log from the freezer and slice off 1/3 inch rounds. Transfer the cookies to the baking sheet, leaving a little room in between them, and bake for 12 minutes, or until the cookies begin to turn brown.

Let the cookies cool for at least 5 minutes before serving and enjoy!

Recipe adapted from Food52