Tea: 4 easy cookie recipes to accompany it

Tea is one of the protagonists of winter drinks and not unjustly since it is the perfect choice if you do not want another coffee or if you generally do not drink coffee.

And if you do not know what to accompany your tea or what to serve it to a guest, here you will see our favorite – and easy – cookie recipes.

Tiny cookies with pine nuts

Tea: 4 easy cookie recipes to accompany it
thekitchn.com/Catrine Kelty
Materials:

• 200-220 grams of almond paste
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 large egg white
• 1/4 teaspoon salt
• 1 cup pine nuts

Implementation:

Place a grill in the middle of the oven and preheat the oven to 200 degrees. Lay a baking tray with oil paste. Break the almond paste into pieces and place them in the multi bowl. Add the granulated sugar and icing sugar and beat until the mixture is combined and crushed. Add 1 large egg white and 1/4 teaspoon salt and beat again until a smooth, thick dough is formed, about 20 seconds. Place the pine nuts in a small bowl. Divide the dough into 12 parts (one full tablespoon each). Working with 1 serving at a time, toss each cookie into the bowl with the pine nuts to cover. Place it in the pan, leaving the dough balls at least half a centimeter apart. Bake until the edges of the cookies are firm and the pine nuts are golden brown, about 15 to 17 minutes. Let them cool in the pan for 5 minutes, then transfer them to the grill to cool completely.

Baked cookies can be stored in an airtight container at room temperature for up to about 1 week.

Cookies stuffed with apple and cinnamon jam

Tea: 4 easy cookie recipes to accompany it

Materials:

• 160 grams of butter at room temperature
• 80 grams of powdered sugar
• 1 egg
• 1 vanilla
• 240 grams of flour for all uses
• 120 grams of apple cinnamon jam

Implementation:

In the blender with the chopper, add the butter with the icing sugar, beat until it becomes like butter cream. Continue with the egg and vanilla. Last gradually incorporated the flour. Once the materials are joined together, transfer the mixture to a greased pan, wrapping it. Refrigerate for 1 hour.

After an hour has passed, take a piece of dough, open it in your palm and fill it with jam. Close carefully forming balls. Place on a baking sheet with non-stick baking paper and bake at 190 degrees for 13-15 minutes.

Allow to cool completely on the grill to make them even crispier.

Cookies with pumpkin, vanilla icing and dark chocolate

What you will need (for about 12 cookies):

• 2 cups (240 grams) flour for all uses
• 1 teaspoon baking powder
• Κι teaspoon baking soda
• Or teaspoon of salt
• Or teaspoon cinnamon powder
• Or teaspoon ginger powder
• Or teaspoon ground spice
• Or teaspoon grated cloves
• Or teaspoon nutmeg powder
• 2 large eggs
• 1 cup granulated sugar
• ½ cup (118 ml) oil
• 1 cup (227 grams) pumpkin puree
• 1 teaspoon vanilla extract

For the vanilla icing:

• 1. Cup (170 grams) powdered sugar
• 2 tablespoons corn oil
• Or teaspoon vanilla extract
• some whipped cream

For the chocolate icing:

• 1 cup powdered sugar
• 2 tablespoons cocoa powder without sugar
• 70 grams of dark chocolate, melted
• 3 tablespoons unsalted butter, melted
• 1 tablespoon corn oil
• some whipped cream

How to make them:

Preheat the oven to 200 degrees. Lay baking paper on a baking sheet.

Make the cookies: In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves and nutmeg. In a large bowl, whisk together the eggs and sugar for about 1 minute. Beat the oil, pumpkin puree and vanilla until they become one. Add all the dry ingredients to the liquids, stirring until there are no lumps of flour.

Spread the mixture in large spoons on the baking paper at a distance of at least 2 cm between them. Press a little to be flatter.

Bake the cookies until they turn brown, 13 to 15 minutes. Take them out of the oven and let them cool for 10 minutes.

Make the vanilla icing: In a medium bowl, whisk together the icing sugar, cornstarch, vanilla and a little whipped cream. Add as much whipped cream as needed to make the icing thick.

Make the chocolate icing: In a medium bowl, combine the icing sugar, cocoa powder, melted chocolate, melted butter, corn oil and a little whipped cream. Add as much whipped cream as needed to make the icing thick.

To icing the cookies, use a spatula or butter knife to spread the vanilla icing on half of each cookie. Repeat with the chocolate icing. Let the icing set at room temperature for about 1 hour before serving.

The cookies are kept at room temperature, wrapped or in an airtight container, for about 3 days.

Butter cookies flavored with lavender

Materials:

• 230 grams of flour for all uses
• 30 grams of grated almond kernels
• 140 grams of ice cubed butter
• 1 egg
• 60 grams of powdered sugar
• 1 κι teaspoon fresh edible lavender or ½ teaspoon dried edible lavender
• 1 teaspoon lemon zest
• Or teaspoon of salt
• 1 tablespoon vanilla extract
• jam of your choice

Implementation:

Clean the lavender flowers from the stamens. Melt the flowers lightly in the mortar. Mix the lavender with the lemon zest and sugar in a bowl and rub lightly by hand so that the moisture of the sugar and zest releases the aroma of the lavender. In a large bowl, mix the flour, grated almonds and salt. Add the egg, vanilla and diced butter. Finally, add the lavender mixture, mix the ingredients and knead until the butter dough is homogenous. Cover with cling film and refrigerate for at least an hour to freeze so you can handle it.

On a floured surface, with the help of the rolling pin, take dough in sections and open it in a sheet 1/2 cm thick. Cut into various shapes with a cutter and place in a pan with non-stick paper.

Bake in a preheated oven at 180 degrees for about 15 minutes. Place the cookies on the grill to cool.

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