Please enjoy the aromatic flavor of winter's delight as a baked treat.It's also great with nuts mixed inside.I think you can use yuzu jam instead of yuzu tea. Recipe by Okatsugi

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

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

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!

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

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

I'm a huge fan of American chewy chocolate chip cookies. I even think I eat more cookies than Elmo. I tried making cookies in the American way but with Japanese ingredients like green tea MATCHA. You know you can't buy these cookies at the store. If you like ice cream, try making ice cream sandwiches! It's freaking amazing! woooo.

Yum!! :-)

These were perfect for my British tea party and my friend loved them! She even asked me if I bought them at the store! These bake into perfect little circles when made exactly as directed. Lemon extract gives these the perfect light touch of lemon. Parchment paper makes the cookie bake evenly and keeps them light on the bottom for uniformity. I hope you like these as much as I do!

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

Holiday Tradition