OXO x Mighty Leaf Tea & Cookies Sweeps

10/10/2017

Tea & cookies. You & us. The perfect pair (over $500 value) can be yours!

Enter for your chance to win a year's worth of Mighty Leaf tea and everything you need to brew it from Oxo.*

Cookies and Tea Tin

 

 

Cookies, Kettle, and Tea Ball

Guide to Fall Teas: Pairing and Baking Tea Cookies

Getting ready for autumn means hot tea season has officially begun! So, we asked our Tea Quality & Beverage Specialist, Anni Pattee, for her tips on what to drink this season and some great tips on how to pair tea with our other great love for the seaon.... cookies! Plus, we’ve teamed up with our friends at OXO to bring you everything you need for tea & cookie season. Enter our giveaway for the chance to win a year's supply of tea + all the essentials to brew it (and bake with it!)*

 

Fall Flavors

Anni: "I crave teas that are bolder in flavor and warming to the system both physically and mentally this time of year. It’s a great time to begin reaching for heartier black teas such as our Organic Earl Grey, Organic Darjeeling Kalimpong or chai blends like Organic Almond Spice and Bombay Chai. I’m also drawn toward a cup of Russian Caravan. The smoky pine notes, with hints of brown sugar sweetness, kindle the turn of the seasons."

 

Cookies, Kettle, Tea Tin, and Tea Ball

Finding the Perfect Pair

Anni: "To find the perfect pairing, let the tea inspire you. Brew a cup, sit with it, smell it and sip it, noting subtle flavors, characteristics and memories it might evoke. Things I look for when pairing tea with food:

1. Similar characteristics – List foods with similar characteristics. If the tea reminds you of a vegetable garden and picking tomatoes in the summer, pair it with sundried tomatoes or a red sauce.

2. Opposites attract – The juxtapositions of two complementing flavors can create a good match, too. One of my favorite pairings like this is with Assam Golden Tip Tea and an old-fashioned PB&J on wheat bread. The beautifully rich, full-bodied, malty and slightly citrusy sophistication of the Assam plays well with the simple and classic sandwich. The pairing is elevated beyond any of my preconceived expectations."

Baking Tea Cookies

Anni: "Who doesn’t love a good cookie? If you’re a tea drinker, then I’ve got a tip (plus two tea cookie recipes!) for you.

The tip? Make tea-infused butter. By melting tea into hot butter as I’ve done in the Blood Orange Rooibos Chocolate Shortbread Cookies below, you can achieve a unique, delicate flavor you won't find anywhere else. The tea-infused butter also tastes great in sweet loaves of bread or to elevate morning toast. I like to use this Cookie Press for pressing out both of the festive cookies below—for the Fall and Winter months, the Snowflake, Tree and Wreath shapes are fun."

 

Matcha Flour and Cookie Press

Matcha Butter Cookies

 

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 cup sugar

1/2 teaspoon kosher salt

1 teaspoon vanilla extract

2 large eggs, at room temperature

4 cups all-purpose flour

2 tablespoons Mighty Leaf Tea Organic Matcha

 

Instructions:

1. Preheat the oven to 400°F

2. In a large mixing bowl, cream together butter, sugar, and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.

3. In a medium mixing bowl, combine the flour with the Matcha.

4. Gradually add Matcha/flour mixture, beating until well incorporated.

5. Place dough in cookie press with the desired disk.  Press dough out onto an ungreased baking sheet.

6. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

 

Butter Cookies and Rooibos

Blood Orange Rooibos Chocolate Shortbread Cookies

 

INGREDIENTS

Tea Butter:

6 teaspoons (6 pouches) Tea & Company Organic Blood Orange Rooibos

1 1/2 cup (3 sticks) unsalted butter

 

Cookies:

1 1/2 cups (3 sticks) unsalted tea butter, prepared ahead of time (see tea butter recipe), at room temperature

1 cup granulated sugar

1/2 teaspoon kosher salt

2 large eggs, at room temperature

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

 

INSTRUCTIONS

Make the Tea Butter:
1. Place butter in a saucepan on low heat.

2. Once the butter begins to melt stir in tea.

3. Continue steeping the tea in the heating butter, being careful not to burn it until the butter has clarified, about 5 minutes.

4. Once clarified, cover and remove from heat, allowing tea to continue steeping for 5 minutes.

5. Strain or remove the tea from the butter, making sure to press any excess butter from the leaves.

6. Transfer the tea butter to a container. Seal and chill it in the refrigerator for overnight (8 hours) or once solidified.

 

Make the Cookies:

1. Preheat the oven to 375°F.

2. In a large mixing bowl, cream together tea butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.

3. Gradually add flour and cocoa powder, beating until well incorporated.

4. Place dough in cookie press with desired disk.  Press dough out onto an ungreased baking sheet.

6. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

 

 
 


*Year’s supply of Mighty Leaf tea ($350 Value) will be delivered to one (1) Grand Prize winner in the form of $350 in gift credit to the users account. Gift credit is redeemable for any products on www.mightyleaf.com. Prize from Oxo includes one each of the Adjustable Temperature Kettle, Coffee POP Container, Twisting Tea Ball, Cookie Press, Autumn Disk Set, and Cookie Sheet for a total MSRP value of $194.