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Discover the world of tea, from the history of its cultural significance to the science of its benefits and the art of its preparation.

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Discover the world of tea, from the history of its cultural significance to the science of its benefits and the art of its preparation.

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Tea Recipes

Linzer Tea Cookies

Marcella Dilonardo
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Sweeten the holidays with this traditional jam-filled cookie. This recipe is made with a Single Steeps® pouch of our Spiced Ginger Plum blend, but feel free to use your favorite fruity tea to satisfy your palette. Raspberry Ganache, Raspberry Nectar and Blueberry Merlot are all good choices. Let your imagination and taste buds lead you!

Linzer Tea Cookies

Prep time: 2 hrs, 20 min
Cook time: 10 min

Ingredients

  • 1 cup unsalted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all purpose flour, sifted
  • 3/4 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 tablespoon of finely ground Tea Forté Spiced Ginger Plum loose leaf tea (approximately 1 one Single Steeps® pouch)
  • 1 cup spiced sugar plum jam (we recommend Stonewall Kitchen's Sugar Plum Jam)
  • Powdered sugar (for garnish)

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter & brown sugar until fluffy. Add the egg followed by the vanilla extract. Beat until well incorporated.
  2. Sift in the flours, baking powder, salt & ground tea leaves. Beat until just combined and the dough comes together.
  3. Divide dough into two rounds, wrap tightly in plastic wrap and refrigerate until firm, about 2 hours.
  4. Once the dough has chilled, preheat the oven to 350˚F.
  5. Line two baking sheets with parchment paper.
  6. On a lightly floured surface, roll out the dough until 1/8 inch thick.
  7. Using your favorite cookie cutter, cut the dough into an even amount of shapes and transfer half the cookies (these will be the cookie bottoms) to the prepared baking sheet.
  8. Make the cookie tops: For each of the remaining shapes, cut a hole in the center using an extra-small cookie cutter. Transfer the shapes to the baking sheet.
  9. Bake for 8 to 10 minutes, until the edges are golden. Let cool completely on a wire rack.
  10. Once cool, spread the jam in the center of all the cookie bottoms, then add a cookie top (the ones with the holes). Dust the tops lightly with powdered sugar & serve!
Yields: 2 dozen cookies
Marcella Dilonardo
Recipe Author
Marcella Dilonardo
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About Marcella Dilonardo

Better known as modest marce, Marcella splits her time equally in front of the stove & behind the camera and in 2019, combined her passion for food + photography & published a cookbook, bake the seasons, featuring sweet and savoury dishes inspired by the niagara region. Beyond her book, she has developed and photographed recipes for cbc life, food network canada, lcbo’s food & drink, the kitchen & more.

All photos by Modest Marce @modestmarce

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