This recipe makes just enough cookies to eat in one sitting, not too many. To make as gifts you may want to double the portions.The cookies spread out a bit when baked, so put them on the baking sheet with some room in between them. If you don't have any almond flour, use 85 g of cake flour. The cookies are easier to cut if you chill the dough in the freezer for a bit.You can also make cut-out cookies with this dough! Recipe by pocky25

I made this because I had a mountain of apples.When preparing to make these, mince the almonds and tea leaves into fine pieces.It's so easy and you'll have few dishes to clean. Recipe by N

These cookies are my signature dish that I make quite often. You can keep the dough in the freezer for about 2 weeks, so make it when you have time.Use powdered sugar that contains corn starch (It will make the cookies crispy).The heavy cream is used for binding the dough and butter. So you don't need to use it if you don't have it. Recipe by Gakochan

I didn't like drinking the tea, so I made it into cookies.The saltiness was perfect, and the flavor of the cookies turned out gentle.Be sure to finely chop the tea leaves and moisten them before adding.Otherwise, the texture will be too rough. Recipe by Amikope

I thought of this recipe after thinking about Russian tea.Please adjust the temperature and cooking time according to the make of your oven.If the tea that comes out of your tea bag is already quite fine you can add it in as-is. If you're using leaves please chop them up finely before use. If the dough feels a bit too firm, feel free to add a little more milk.I used an 8 cm, star-shaped nozzle on my piping bag.When you evaporate the moisture off from the jam, it will be quite runny afterwards but will start to thicken as it cools. So please keep an eye on it. Recipe by CAFE703

This is another version of my crispy cookie recipe. I made these as a present for a friend.Just mix the dough, let it rest, cut out shapes and bake. Recipe by Dafika

These are icebox cookies made by combining two types of dough: cheese powder and black tea leaves.The origin of this recipeThis recipe is recommended for cafes, bakeries, and takeout.

The subtle flavour and aroma of the famous English tea leaves brings a refreshing new twist to our regular cookies. Try it!

I wanted to make black tea cookies.You don't have to knead the dough. Just form it into a ball. It is delicious to have crunchness from the almonds, so please not to crush them too fine. If you don't want to leave the black tea texture in the cookies, grind the tea leaves to your liking. Recipe by Kumakuma mama chan

Tea Snowball Cookies Recipe (Boule de Neige)! It's crunchy and crumbly. I put black tea flavored paste, three kinds of spice powder (cinnamon, cardamom, clove), and Ceylon tea leaves in the cookie dough. It tastes good chai flavor, and please try it!

More details athttp://www.chez-k.org/cookies/black-tea-cookies/

These tea cookies are very similar to butter cookies but are even softer. They are very easy to make, and the best part is you can decorate them however you like—dip them in chocolate, nuts, or just enjoy them plain! We made these yesterday in the Cookpad Premium workshop with @maria_marieta, and they were a total hit!