Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon teaberry extract
- 2-3 drops red food coloring (optional)
- 1/4 cup teaberry candy, crushed
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, using an electric mixer.
4. Beat in egg, vanilla extract, teaberry extract, and red food coloring (if using) until well combined.
5. Gradually add flour mixture to the butter mixture, mixing until just combined.
6. Fold in crushed teaberry candy.
7. Using a cookie scoop or spoon, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly golden.
9. Remove from oven and let cool on baking sheets for 5 minutes.
10. Transfer cookies to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 40mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugars: 11g
Protein: 1g
Substitutions for ingredients:
- Teaberry extract can be substituted with peppermint extract or any other flavor of your choice.
- Crushed teaberry candy can be substituted with any hard candy or candy cane.
Variations:
- Add chopped nuts or chocolate chips to the cookie dough for extra texture and flavor.
- Drizzle melted white chocolate or glaze over the cooled cookies for a decorative touch.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with sugar to ensure a smooth and fluffy texture.
- Do not overmix the dough or the cookies will become tough.
- Crush the teaberry candy into small pieces for even distribution throughout the cookie dough.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in a preheated oven at 350°F (180°C) for 5 minutes, or until warm.
Presentation ideas:
Arrange the cookies on a platter or in a decorative tin for a festive presentation.
Garnishes:
Sprinkle crushed teaberry candy or powdered sugar over the cookies for a finishing touch.
Pairings:
Serve the cookies with a cup of tea or coffee for a delightful treat.
Suggested side dishes:
The cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too hard or dry, reduce the baking time or add a tablespoon of milk to the dough.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Teaberry is a type of wintergreen plant that grows in North America. It has a distinct flavor and aroma that is often used in candies and desserts.
Flavor profiles:
The teaberry cookies have a sweet and minty flavor with a crunchy texture from the crushed candy.
Serving suggestions:
Serve the cookies as a dessert or snack with a cup of tea or coffee.
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