A cookie that you can prepare ahead of time and freeze or refrigerate and cut out the amount you want every time you want to have a snack. Perfect for an afternoon tea.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together the margarine and sugar until well light and fluffy. Stir in the egg, then the flour. Mix in the tea leaves. Form the dough into a ball, and flatten to about 1 inch. Wrap in plastic wrap, and refrigerate for about 15 minutes, or until firm.

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  • Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls, and place on cookie sheets. Flatten slightly.

  • Bake for 15 to 20 minutes in the preheated oven until the edges begin to brown slightly. Remove cookies from baking sheets to cool on wire racks.

Nutrition Facts

88.9 calories; 1.3 g protein; 11.3 g carbohydrates; 6.2 mg cholesterol; 49.3 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/22/2011
pretty darn good. i used butter instead of margarine and increased it to 1 cup based on a previous reviewer's problems with crumbly dough. my cookies kept a rounded shape but it wasn't undesireable; reminded me of Mexican wedding cookies. the flavor is very nice. Read More
(9)

Most helpful critical review

Rating: 3 stars
12/06/2011
Just OK...The tea flavor did not come out much in theese. I did add more butter...uped it to 1cup. Will make again with more tae leaves to see if it add more flavor or will steam the leaves first to bring out the flavor better and puree them in the food prosessor. Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/22/2011
pretty darn good. i used butter instead of margarine and increased it to 1 cup based on a previous reviewer's problems with crumbly dough. my cookies kept a rounded shape but it wasn't undesireable; reminded me of Mexican wedding cookies. the flavor is very nice. Read More
(9)
Rating: 4 stars
05/22/2011
pretty darn good. i used butter instead of margarine and increased it to 1 cup based on a previous reviewer's problems with crumbly dough. my cookies kept a rounded shape but it wasn't undesireable; reminded me of Mexican wedding cookies. the flavor is very nice. Read More
(9)
Rating: 4 stars
10/26/2009
The finished product came out tasting very lightly of jasmine and delicious. However the dough was extremely crumbly and hard to work with. I would also recommend flattening the cookies more before baking. Read More
(7)
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Rating: 5 stars
05/28/2008
My new favorite cookies Read More
(6)
Rating: 3 stars
12/06/2011
Just OK...The tea flavor did not come out much in theese. I did add more butter...uped it to 1cup. Will make again with more tae leaves to see if it add more flavor or will steam the leaves first to bring out the flavor better and puree them in the food prosessor. Read More
(2)