There is nothing I love more than black tea; I could drink it all day long if I could.
No matter what time of year, black tea never lets me down. In the summer, iced black tea keeps me cool and refreshed. In the winter, hot black tea keeps me toasty and warm. It’s really more of a friend than a drink. It’s normal.
And as fate would have it, there are nearly a dozen black teas from some of my favorite tea brands available to brew with your Keurig® brewer:
Lipton® , The Coffee Bean and Tea Leaf, Honest® Tea, Good Earth®, Celestial Seasonings®, Twinings® of London, Tazo® , Tetley® Tea, and Bigelow® .
I could drink a new tea one every day (and no one would judge me for it).
Any true tea drinker knows that nothing truly complements a piping hot cup of black tea the way a crisp butter cookies does.
1 stick butter (1/2 c)
1/2 c brown sugar
1/4 c brewed black tea K-Cup® pack, brewed at 4 oz and cooled
Pinch of salt
1 1/2 c flour
1/2 tsp baking powder
½ tsp vanilla
- mix together your brown sugar and butter
- add the black tea in with the butter/sugar mixture and loosely mix it in
- in a separate bowl mix together the flour and baking powder so they are evenly dispersed
- add these dry ingredient into the butter, sugar and tea mixture
- mixture should be fairly solid, but soft enough to roll out
- stick the dough in the fridge for at least 15 minutes
- preheat the oven to 375F
- sprinkle a little flour onto a flat surface such as a cutting board
- roll out half the dough to about 1/4th an inch onto the flat surface
- cut out the cookies, in any shape you want
- Place the cookies on a cookie sheet lined with parchment paper
- bake for 7-9 minutes or until they are toasty brown around the edges
- repeat for the other half the dough
- let cool for 1 minute on the pan
- let cool for 10 minutes on a cooling rack