Every year I prepare a few kind of Christmas cookies and every year I love to try different ones and different shapes. There are a few shapes I love very much: stars, angels, snow flakes and Christmas tree. Today I will give you the description of my newest Christmas trees: the basic recipe is a traditional basic recipe based on the addition of milk. In this way the cookies are less fat, but the taste is great, thanks the addition of flavored tea bags. If you don’t have tea, you can simply reduce the quantity of milk to 100 ml and add some vanilla, cinnamon, cardamom or what you like most.
Tea Flavored Christmas Tree Cookies
- 140 ml milk
- 4 envelopes Ginger Lemon Tee, or other tea of choice (should not be sour as the milk would separate)
- 350 g flour
- 150 g sugar
- 100 g butter
- 1/2 teaspoons baking powder
- 1 pinch salt
- 150 g powdered sugar
- 3-4 teaspoons milk or water or brandy
- A few drops food coloring
- 1 pinch citric acid, optional
- Pearl sugar, optional
- Bring the milk to boil, remove from fire, add tea envelopes and let soak for about 15 minutes.
- Remove tea envelope pressing out all the milk.
- In a big bowl combine flour, sugar, butter, baking powder, salt and the aromatized milk.
- Knead well until smooth, wrap in foil and refrigerate for at least 1 hour.
- Give a short knead again roll out over a well flour surface. Required thickness about 3 mm.
- Cut out the using the Christmas tree shape and transfer to y baking tray prepared with parchment foil. If you don’t have this shape you can cut out simple triangles.
- Bake at 170°C for about 10-12 minutes or until you see that the borders begins to turn light brown. Let cool down on a grid.
- Place the powdered sugar in a medium bowl and slowly stir in the liquid, a little at a time, to make a smooth, pourable glaze.
- Reserve 4 tablespoons glaze mix in the citric acid (will make the glaze more white) if you wish white decoration for the Christmas trees and place it in a small piping bag or use pearl sugar for a quicker version.
- Glaze the cookies with a cooking brush or add 1 tablespoon more liquid and dip one of the surface of the cookies, let drop down the excess and remove the excess with a spoon or a knife. I used the dipping method.
- If you use peal sugar, sprinkle immediately. If you prefer the white painting let dry the green coat and paint the cooking using the pipetting bag.