Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dried Eastern teaberries, chopped
- 1/4 cup milk
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chopped Eastern teaberries and milk until evenly distributed.
7. Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes per batch
Temperature:
350°F (175°C)
Serving size:
Makes about 3 dozen cookies
Nutritional information:
Per serving (1 cookie):
- Calories: 120
- Total fat: 6g
- Saturated fat: 4g
- Cholesterol: 25mg
- Sodium: 50mg
- Total carbohydrates: 15g
- Dietary fiber: 0g
- Sugars: 7g
- Protein: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe accordingly.
- Fresh or frozen Eastern teaberries can be used instead of dried, but chop them finely before adding to the dough.
- Whole milk can be substituted with any other milk of your choice.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough for extra crunch.
- Substitute the Eastern teaberries with dried cranberries or cherries for a different flavor.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar to ensure a smooth and creamy dough.
- Do not overmix the dough once the dry ingredients are added, or the cookies may become tough.
- If the dough is too sticky, refrigerate it for 30 minutes before shaping into balls.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped Eastern teaberries or nuts over the cookies before baking for added texture and flavor.
Pairings:
Serve the cookies with a cup of hot tea or coffee for a comforting treat.
Suggested side dishes:
These cookies make a great snack on their own, but can also be served with fresh fruit or yogurt for a balanced snack.
Troubleshooting advice:
- If the cookies are spreading too much during baking, refrigerate the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough at a time until the desired consistency is reached.
- If the cookies are too soft, bake them for an additional 1-2 minutes.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before and after handling raw dough to prevent the spread of bacteria.
Food history:
Eastern teaberries, also known as wintergreen berries, have a long history of use in Native American and early colonial cuisine. They were often used to flavor teas, candies, and baked goods.
Flavor profiles:
These cookies have a sweet and buttery flavor with a hint of minty freshness from the Eastern teaberries.
Serving suggestions:
Serve these cookies as a sweet treat at a holiday party or as a snack with your afternoon tea.
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