Tag Archives: Cookies

Rooibos Tea Cookies

Hello my friends!  Today was a perfect, sleepy, peaceful, beautiful snow day!

We knew there was a big storm a-comin’, but the dental school made me so happy by pre-emptively canceling classes and clinic the night before, so Fritz was prepared to sleep in.  It was great timing because I am driving the very long trek to my parents’ house tomorrow with my good friend Jen, and the snow stopped in the afternoon–enough time for the plows to go out and do their thang.  But today…ahh.  Today I got to read (I finished The Help in less than 24 hours), bake (two different things!), get ready for my trip and soon Fritz and I will finish the sixth season of LOST.  Now that is a good day.

Even Henry got into the spirit, finishing up a few novels while I baked and Fritz shoveled:

And of course, it isn’t a snow day without hot chocolate.  Erin and Bruce introduced us to this delicious Mexican chocolate–and my life has never been the same:

Now for the baking.  I made some Earl Grey cookies the year I graduated high school (isn’t it amazing that I remember that year so vividly?), and for some strange reason I woke up this morning craving them.  I googled the recipe and found the exact same one from Real Simple that I used way, waay back then.

However, I wanted to mix things up a bit.  And since my favorite South African will be here all alone for a long weekend, I thought I’d give him something to remember me by.  So instead of Earl Grey, I used…

Rooibos!  And they turned out A-mazing.

Rooibos Tea Cookies (adapted from this recipe)

  • 2 T rooibos tea (ground–I used tea from four tea bags)
  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 1/2 C granulated sugar
  • 1/2 C confectioner’s sugar
  • 1/2 t salt
  • 1 t vanilla extract
  • 1 C butter (I only had 1/2 C butter so I had to add 1/2 Smart Balance since we were snowed in–but otherwise I would have used all real butter.  Sorry Dad!)

I set up the table to take pictures of the ingredients, but I got too excited and forgot to take a picture before I started tossing ingredients in the mixer.  Whoops!

The recipe says to process the tea further, but I like the bits of tea leaves so I decided to leave ’em as is.  Put all the dry ingredients into your mixer and blend.  Add the vanilla and butter and mix on medium until fully combined (the dough should form one ball).  Divide the dough in half and place each half on plastic wrap, roll into a log, and wrap tightly.  Put in the refrigerator to chill for at least half an hour (I popped mine into the freezer for the last ten minutes so they’d hold their shape even better during cutting).

Meanwhile, pre-heat your oven to 375 degrees.  Line two baking racks with parchment paper and set aside.  When the dough has chilled, take one roll at a time, remove from plastic, and cut into pieces, at 1/3″ intervals.  Line on a cookie sheet.

Bake the cookies until they are just starting to brown at the edges, about 10-12 minutes on the middle rack.  Remove and let cool on the sheets for another five minutes before cooling fully on a cooling rack.

If you eat one straight out of the oven (which, admit it, you will), it will be soft and chewy, but once it cools they are light and crispy.  I’m normally heartily in the chewy-cookie camp, but man, these are good.  And perfect for dunking into milk, coffee, or (duh) tea.

So good.

I want another one right now.

Fritz made me promise to leave all of them here when I leave tomorrow, but I may have to make another batch just for my family to enjoy. 

So buttery!

So golden!

Go.  Go and make these right this second.  And feel free to use another kind of tea–I was thinking chamomile might be my next try for a sleepytime cookie.

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Gluten-Free Peanut Butter Quinoa Cookies (plus an epic fail)

Today we had a bunch of “young and married” couples over at our apartment today, and it was nice to meet and hang out with Cait and Jeff and other newly weds.  We had this meeting planned for a couple of weeks and I decided yesterday to make some yummy treats to share.  I wanted to make something that Cait could actually eat, so I browsed a couple of gluten-free websites to try to find something I felt like making.

Gluten-Free Goddess to the rescue. 

Here’s the original recipe I used.  The cookies are dense and not too sweet, the way a proper peanut butter cookie should be.  However, with the quinoa flour, there is a really amazing nutty taste that deepens their complexity perfectly.  You are definitely going to need a glass of milk with these, though.

Gluten-Free Peanut Butter Quinoa Cookies

  • 1 1/4 C brown rice flour
  • 1 C quinoa flour
  • 1 T cornstarch
  • 1/2 t salt
  • 2 t baking powder
  • 1/2 t xanthan gum
  • 2 t vanilla extract
  • 1 C light brown sugar
  • 1/4 C honey
  • 1 C peanut butter
  • 1 egg, room temperature
  • 2-4 T milk

 

First off, I only had gluten-free cornmeal and gluten-free brown rice flour, but most (all?) recipes call for a mix of different flours, and I found one that had quinoa flour.  Well, I didn’t have that, but I did have gluten-free quinoa and a coffee grinder.  Ch-ch-check it out.

 

 

Pre-heat the oven to 350 degrees, and either line two cookie sheets with parchment paper or spray with canola oil. Combine the dry ingredients into your mixer bowl; whisk thoroughly.  Add the remaining ingredients and beat with the flat beater until a smooth and sturdy (not sticky!) dough forms, adding the milk 1 T at a time. 

 

 

Roll the dough into balls, and place on the cookie sheet.  Using a fork, flatten the balls in two directions, forming a criss-cross pattern on top of the cookies.  Classic.

Bake for 20-25 minutes, or until golden.  They will still be slightly soft to the touch, but will continue to firm up as they cool.  Cool ’em on a wire rack, and then try not to eat more than two or three.

 

 I made another batch of gluten-free cookies, pumpkin molasses with a cinnamon glaze, whose recipe claimed to be “soft” but actually meant “disgustingly mushy”.  I followed the recipe perfectly but could tell pretty early on that they weren’t going to be very good.  I tasted one fresh out of the oven, but it was already a less than delicious texture.  Adding in the glaze just made it even worse.  I kept them overnight and looked at them again today, and they had continued to turn into applesauce.  Yeech.  Here’s a photo essay of that particular adventure.

 Yuck.  I actually feel a little nauseous thinking about those cookies. 

So on a happier note, here’s a picture of Fritz’s Halloween costume from his dental school costume party:

So happy that tomorrow is Friday.  I get to sleep in a little, go to only one class, and babysit a cute little munchkin.  Then to the gym, a delicious dinner, and then, only then, will I even think about getting to work studying for my Prosthetics and Orthoses test on Tuesday.

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