I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received The Republic of Tea products to facilitate my review. #MomBlogTourFF
When I was younger, my grandma had me help bake spritz cookies. Due to my need to goof around and try to create unique flavors, I attempted to make tea-flavored spritz cookies. They did not turn out that great, but now that I had another opportunity to create a recipe with tea, I figured out a better way and oh, these Iced Green Tea Spritz Cookies are amazing.
Spritz cookies are of German origin. The full name for these cookies is “spritzgebäck,” named after the German word “spritzen” meaning “to squirt,” because you squirt the dough out of a cookie press, creating fun designs. These cookies are buttery, flaky, and crisp, not to mention incredibly delicious.
You guessed it. We’re adding German cuisine to our list of around-the-world-inspired recipes! If you haven’t yet, check out my Asian-inspired Peppered Oat Crusted Chicken with Orange Sauce, American-inspired Baked Macaroni and Cheese with Crispy Topping, Carribbean-inspired Coffee Coconut Shrimp, Italian-inspired Pesto Fresco Pasta, Mediterranean-inspired Mediterranean Salsa Relish, and our “Back-to-School Cuisine” Emoji Fruit Puree Cups!
For my Iced Green Tea Spritz Cookies, I used tea from The Republic of Tea‘s SuperGreen Tea collection. You better bet I chose the “Lean Green” variety. Part of my reasoning for choosing this variety is because it allows me to feel a little bit better about eating these cookies…and the other part is because of the flavors included in this tea–it was a perfect match. You can try making these cookies with their other varieties, as well.
I have also dipped these delicious spritz cookies in a delicate green tea icing.
Iced Green Tea Spritz Cookies
First, you will want to combine the dry ingredients–flour, salt, granulated sugar, baking powder, and tea leaves–and blend them up in a food processor. This is mainly to break down some of the larger tea leaf pieces. If your food processor is small, like mine, you can add just a small amount of flour and the tea and blend that way, then combine with the other dry ingredients in a mixing bowl. If you do not have a food processor, try grinding with a mortar and pestle or in a coffee grinder.
In a large mixing bowl, combine the dry ingredient blend with the wet ingredients–vanilla, milk, butter, and eggs. Mix until a dough forms. At a certain point, you will probably want to begin folding the dough with your hands to make it easier.
Once you have a lump of dough, you can begin using the cookie press. Fill a small amount of dough into the press, until the press is full, then press the cookies onto a lightly-greased cookie sheet. You will want to follow directions on the cookie press. Use any design plate you wish. If you do not have a cookie press, you can roll the dough flat and use cookie cutters to create fun shapes, just make sure the cookies are still about the thickness of the ones shown in the pictures, so they cook properly. The cookies will not spread out much at all, but will keep their form.
Bake the cookies for 10-15 minutes until lightly brown on the bottom. You do not want these to be too golden brown, however. Let the cookies cool.
As they cool, prepare a partial cup of extra-strength green tea and let that cool as well. Heat the water to just under boiling then pour over the tea bags and let steep for 3 minutes and remove the bags. You do not want the water to be too hot, or it can cause the green tea to taste bitter.
Once the cookies are cooled, prepare the icing by mixing some of the green tea with corn starch and powdered sugar until smooth. Dip the cookies, one at a time, to cover half of the top in icing. Let the excess drip off into the bowl then place the cookies onto a piece of parchment paper.
Let the green tea icing harden.
Serve with a warm cup of The Republic of Tea SuperGreen Tea. Enjoy these at a tea party, for Christmas, or any day just because!
- 2½ cups flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 3 individual bags of green tea
- 1 cup (2 sticks) butter, softened
- 1 egg
- 1½ Tablespoons milk
- ½ teaspoon vanilla extract
- ⅓ cup water
- 1 cup confectioner's sugar (powdered sugar)
- 2 teaspoons light corn syrup
- Preheat oven to 350°F.
- In a food processor, combine the flour, granulated sugar, salt, baking powder, and the contents of two of the tea bags. Blend until combined. This is to break down the tea leaves. If you do not have a food processor, try breaking the leaves down with a mortar and pestle or a coffee grinder.
- Move the dry mixture into a medium mixing bowl and stir in the butter, egg, milk, and vanilla extract. As a dough forms, use your clean hands to fold the ingredients together until well-combined. A large dough clump should form.
- Break off pieces of dough and send them through a cookie press onto a lightly-greased cookie sheet, following the cookie press instructions. If you do not have a cookie press, check the notes for an alternative option.*
- Bake the cookies for 10-15 minutes until lightly golden on the bottom, but be sure not to over-cook. Cool on the pan.
- Meanwhile, prepare some extra strength green tea. This must be done properly to ensure the best flavor. Heat ⅓ cup of water until just before it boils (190-195°F). You do not want to use boiling water or it will taste bitter. Steep one bag of tea in the water for 3 minutes, then remove and let the tea cool.
- Once the cookies and tea are cooled, prepare the icing by mixing together the powdered sugar, 2 Tablespoons of the prepared green tea, and 2 teaspoons of light corn syrup.
- Dip half of the top of the cookie into the icing and place it onto a piece of parchment paper. Do this for all of the cookies.**
- Let the icing harden before serving. This may take a couple hours, so plan accordingly. These are perfect for baking the night before an event.
**The reason I do not recommend coating the bottom is that it will not harden while on the parchment paper and may make a mess. You have the option to use a cooling rack instead, but this may be a pain to clean so I recommend using parchment paper.
The Republic of Tea SuperGreen teas come in four varieties: Brain Boost, Lean Green, Immunity, and Serenity. Each is organic.
The Republic of Tea uses green tea leaves mixed with matcha green tea powder. Each variety also contains some functional herbs. For instance, Brain Boost has ginkgo biloba, known to help with memory. Lean Green contains cinnamon which may help curb your cravings and suppress your appetite.
Their signature unbleached round tea pods are shaped to fit nicely in the bottom of your tea cup.
I love sipping on Brain Boost tea with breakfast. Often the days that I drink this I find myself more productive, accomplishing more of the tasks on my to do list and then some.
Often I have tasted green tea and hated it because it was so bitter, come to find out it has been made wrong the entire time! Just like with coffee, if the water is too hot, the tea will taste bitter and burnt.
Here are tips to brew the best cup of green tea:
- Heat the water to just below boiling, between 190°F to 195°F. If using a teapot, watch for the first puff of steam, otherwise look for bubbles about the size of fish eyes.
- Let the tea bag steep, loose in the cup, for 2-3 minutes then remove the bag.
- To make iced tea, brew it extra strength by using two tea bags.
I would love to hear from you in the comments below–-Which SuperGreen tea variety are you most excited to try?
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