These Turmeric Tea butter-infused cookies are for those who enjoy a more savory than sweet dessert.
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Ingredients
Infused Butter
1 ¼cupsunsalted butter
6bags Numi Organic Turmeric Teaopened and emptied into a small bowl
Cookies
⅔cuppacked light brown sugar
¼cupgranulated sugar
1egg
1 ½teaspoonsvanilla
1teaspoonkosher salt
2 ½cupssifted flour
¼teaspoonFrontier Co-Op Organic Ground Nutmeg
Cinnamon Frosting
2cupspowdered sugar
2tablespoonsunsalted butterroom temperature
1teaspoonpure vanilla extract
1teaspooncinnamon
2tablespoonsmilk
Instructions
Turmeric Tea Infused Butter
Place the 1 1/4 cups of unsalted butter into a small saucepan and heat until it just turns to liquid.
Add the loose tea and stir.
Continue to heat on low for an additional 5 minutes.
Remove from heat and let the butter mixture sit for 5 minutes. At this point the butter will definitely be a different yellow hue and that's good!
With a fine sieve over a medium bowl, strain the butter. Gently push down to remove any excess butter from the tea. You should end up with a total of 1 cup (1/4 cup will remain in the tea, but that's ok).
Allow the butter to come to room temperature before moving on. Depending on your home temperature, it may not become solid, but you can continue as long as it's cooled.
Cookies
In a bowl of an electric mixer, cream the butter, brown sugar and granulated sugar until well combined.
Add the egg and vanilla, mixing thoroughly.
In a medium bowl, whisk together the salt, flour and nutmeg.
Gradually add the dry mixture to the wet while mixing on low speed until just combined.
Divide the dough into three equal portions, place onto separate sheets of plastic and securely wrap. Gently press down on the plastic wrap and shape the dough into three rectangles about 1 1/2-inches thick. This will make it easier to roll out the dough.
Refrigerate for at least one hour to overnight.
Preheat oven to 350 degrees F., and prepare two baking sheets by lining them with parchment paper.
Remove one rectangle of dough from the fridge and on a well floured surface, roll the dough until it is about 1/4-inch thick.
Using a 2 1/4-inch cookie cutter, cut out the cookies and place onto prepared baking sheets. Repeat with remaining dough.
Bake for 12 - 15 minutes or until edges are lightly golden.
Remove to a wire rack and allow to completely cool before frosting.
Frosting
In a medium bowl and with a rubber spatula, combine the powdered sugar, butter vanilla, cinnamon and milk, one tablespoon at a time and mix until well blended.
It may be necessary to add a touch more milk or powdered sugar depending on the spreading consistency - too dry, add one teaspoon of milk to thin it; too wet, add a teaspoon of powdered sugar.
Frost cookies.
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