No tea you ask?!? This was inspired by my tea however I was at my parents house and settled for what was available. You can really use any tea or herb you wish or have! No eggs, well I thought there was but upon cracking I realized all were hard boiled. Good for lunch, but not my cookies so this became an eggless cookie Bahaha. They also became GIANT because her scoop is huge but that is ok 🤗
I enjoyed these with some tea in a wine glass. We haven’t had sun in over a week so I’m feeling a little gloomy so these were a good pick me up!
It is a tiny wine glass, but not that tiny…THE COOKIES ARE JUST THAT GIANT!
1/2 cup unsalted butter, softened
1/4 cup shortening
3/4 cup light brown sugar
1/4 cup white sugar
1 tsp vanilla
1 tbsp. lemon curd
2 cups AP flour
8-10 grams of hibiscus flower (or use any tea/herb you want!)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp. cornstarch
Can I just say I did not realize how large my KitchenAid was until I used my moms Artisan. I used to have the same one as her but was lucky enough to get my Professional 600 for X-mas and it is amazing. I do miss how quiet the Artisan is but so happy I have a larger bowl now! They even make a mini mixer now!!! I couldn’t imagine a smaller mixer, but I don’t live in a tiny house or apartment so I am sure someone who does will appreciate it more than me.
After cracking a hard boiled egg…I placed the butter, shortening and sugars into the mixer and mixed until completely incorporated. While that was going I used a coffee grinder to grind the hibiscus leaves into an almost powder. Yes I own a herb grinder but again I was at my moms so no go on that one but you can use whatever works. I say you can use any tea or herb because you can. I envisioned my Apple Cider Tea as an amazing cookie this way! Just substitute the lemon curd for a something that matches the cookie, say apple sauce for an apple tea.
Combine all of the dry ingredients in a spate bowl, including the ground hibiscus (as much as you can get out of your grinder). Add vanilla and lemon curd to the sugar, butter, and shortening. Mix until just combined. Slowly add in the dry ingredients. I broke mine up into 3 separate parts, mixing in each until completely combined.
Yes these are quite large so they took 17 minutes at 350 degrees Fahrenheit. Make sure to allow these to sit for a few minutes once out of the oven. I recommend that for any cookie so it doesn’t fall apart when transferred.