Cookies and Tea

      • Ingredients:
        • 3 cups of Arrowhead Mills All-Purpose Gluten-free flour
        • ½ teaspoon Hain sea salt
        • 2 sticks of unsalted butter, chopped into cubes
        • ¾ cup Hain Turbinado sugar
        • 3 large egg yolks
        • 2 teaspoon vanilla extract
        • 1 cup preserves – I used apricot

        Pairs perfectly with a cup of Celestial Seasonings Candy Cane Lane Tea.

      • Directions:
        1. Combine flour and sea salt in a large bowl. Set aside.
        2. In a stand mixer, beat the butter and sugar on medium/high speed for about 2 minutes. Be sure to stop and scape the sides. Continue until it’s nice and creamy.
        3. Note: the butter is best when it’s cold (vs. room temperature).
        4. On medium speed, add the egg yolks and vanilla extract. Scape the sides and continue mixing until everything is well combined.
        5. Wrap the dough in plastic wrap and place in the fridge for at least an hour.
        6. Preheat oven 375 degrees F.  Line your baking sheet with parchment paper.
        7. Roll about 1 tablespoon of the dough between your hands into a ball. Be careful, the dough can be delicate and crack when you’re rolling.
        8. Place each ball of dough on the baking sheet. With you index finger or thumb, gently press into the center. If it starts to crack, you can support the edges with your other hand. Fill each cookie with about 1 teaspoon of the preserves.
        9. Bake for 12 minutes. Remove and let cool before transferring to a cooling rack.
        10. Note: Feel free to add more preserves after the cookies have cooled.
        11. Enjoy with a nice cup of tea!