Best 2 Sugared Black Raspberry Tea Cookies Recipes
Indulge in a delightful culinary journey with our tantalizing collection of sugared black raspberry tea cookies. These delectable treats are crafted with a harmonious blend of black tea-infused dough and tangy black raspberry filling, resulting in a symphony of flavors that will captivate your taste buds. Each cookie is meticulously hand-rolled in sparkling sugar, adding an irresistible crunch and visual appeal. Our comprehensive guide provides two enticing variations: classic sugared black raspberry tea cookies and a delightful gluten-free alternative. Embrace the simplicity of the original recipe or venture into a healthier realm with the gluten-free adaptation, ensuring everyone can relish these delightful creations. Let your senses embark on an extraordinary adventure as you explore the nuances of these exceptional cookies.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY TEA COOKIES (CIASTKA Z KONSERWA)
Steps:
- Preheat oven to 370 degrees. Beat butter with sugar. Beat in 1/4 cup of raspberry preserves. Beat in egg yolk, almond extract, lemon zest. Mix flour and baking powder together. Gradually beat flour mixture into butter mixture. Take walnut size pieces of dough and roll in almonds (if dough is too sticky, refrigerate it). Set on parchment lined baking sheet and press indentation in center. Bake for 6 minutes. Remove from oven and fill with raspberry preserves. Bake for 6 more minutes to just set filling. Let cool.
UNSWEETENED RASPBERRY ICED TEA
Here's a refreshing and easy iced tea for your summer enjoyment. The flavor of this iced tea is mainly black tea with a light raspberry flavor. Sugar-free and all-natural--how could you go wrong? :)
Provided by MarthaStewartWanabe
Categories Beverages
Time 20m
Yield 1 Gallon
Number Of Ingredients 5
Steps:
- In a tea kettle or small saucepan, boil water.
- Place tea bags into a glass 2-cup measuring cup. Carefully pour boiling water over the tea bags until the water reaches the 2-cup line. Steep for 15-30 minutes.
- Carefully remove tea bags, allowing excess tea liquid to drip off. If you like, gently squeeze the bunch of tea bags, but be careful because they will still be hot.
- If using a measuring cup or heat-resistant container, pour tea concentrate into a 1-gallon pitcher (4 quarts).
- Pour in 12 cups cold water and stir gently.
- Chill until ready to serve.
- Pour into glasses filled 1/4-full of ice and enjoy!
Tips:
- For a stronger raspberry flavor, use freeze-dried raspberries instead of fresh or frozen raspberries. - If you don't have any black tea on hand, you can use another type of tea, such as Earl Grey or green tea. - Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape. - Roll the dough out to a thickness of 1/4 inch. This will ensure that the cookies are evenly baked. - Bake the cookies for 10-12 minutes, or until the edges are just beginning to brown. Overbaking will make the cookies dry and crumbly. - Let the cookies cool on a wire rack before serving. This will help them to firm up and prevent them from becoming too soft. - Store the cookies in an airtight container at room temperature for up to 3 days.Conclusion:
These sugared black raspberry tea cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their delicate raspberry flavor and sweet sugar coating, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie recipe, give these sugared black raspberry tea cookies a try.
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