Sugar Plum Fairy Rooibos Herbal Tisane – WS

This green rooibos blend is caffeine free and is sure to be enjoyed by young and old alike. The reddish amber cup imparts a fruity, heady aroma. It has an interesting complex flavor that is a perfectly balanced blend of fruity, sweet and exotic.

Like the Sugar Plum Fairy herself, this herbal blend has an elegant taste that is sure to become a classic.

Ingredients: Organic green rooibos, organic whole cloves, rosehips, hibiscus, sweet blackberry leaf, plum flavor, mallow blossoms, raspberry pieces, natural strawberry flavor, and vanilla beans.

Brew tea at 212º – steep for 5 minutes.

Sugar Plum Fairy Cookies

Tea butter:
1 cup + 4 Tbsp salted butter
5 Tbsp Sugar Plum Fairy Tisane

In a small saucepan melt the butter over low heat. Remove from the heat, add the tea, stir, cover and steep 8 minutes. Strain into a measuring glass to make sure the tea butter equals a little over 1 cup. Refrigerate.

Cookies:
           1 1/4 cups confectioners’ sugar
           1 large egg yolk (reserve the egg white)
           1/4 tsp salt
           1/2 tsp vanilla extract (or use the Holiday tea vodka above)
           2 3/4 cups flour
           1 Tbsp milk (if needed)

When the tea butter is cool and softened (not hard) put it in a mixer and blend on medium speed with the confectioner’s sugar. Add the egg yolk, salt and extract and mix until combined. Slowly add in the flour. If the dough needs any help coming together add the milk slowly as needed.

Cut 2 sheets of waxed paper. Turn the dough out onto one of the sheets of waxed paper and form a ball. Divide it in half and place each half on a sheet of waxed paper. Form the dough into a flat, round shape and wrap. Refrigerate for 2 hours or overnight.

Preheat the oven to 350.

Remove the dough from the fridge and let soften until you are able to roll it out. On a floured surface, roll out one of the pieces of dough to approximately 1/4″ thick. Cut out shapes with a cookie cutter or small drinking glass. Re-roll and repeat.

Place the formed cookies on a parchment-lined baking sheet or an ungreased sheet. Use the reserved egg white for a glaze. Whisk a little water (no more than 1 Tbsp) into the egg white and brush onto the cookies. Sprinkle with colored sugar and bake for 12 minutes (or until lightly browned).