You know the popular British saying "It's always 4 o'clock somewhere!" Here are some perfect tea time cookies.
Here's another way we are showcasing how versatile our spices can be, we used our Coconut Milk Garam Masala Spice Blend to accent a sugar cookie. Try adding as little or as much as you would like of this spice blend to any basic baked good recipe to see what creations you can come up with. We used it on our favourite sugar cookie recipe.
- 21/4 cups all purpose Flour - 1 tsp baking powder - 1/2 tsp baking powder - 1/2 tsp salt - 1 1/2 cups sugar, plus 1/3 cup for rolling - 2 oz cream cheese (1/4 block of philly cream cheese blocks), cut its 8 pieces - 6 tbsp unsalted butter, melted (you still want this to be warm when you use it) - 1/3 cup vegetable oil - 1 large egg - 1 tbsp whole milk - 1 tbsp, plus 1/2 tbsp of our Coconut Milk Garam Masala - 2 tsp vanilla extract
Preheat oven to 350 and line to pans with parchment paper.
1. In a medium bowl, whisk the flour, baking powder, baking soda and salt together and set aside. In a separate large bowl, add the 1 1/2 cups sugar, 1 tbsp Coconut Milk Garam Masala and cream cheese and pour the melted butter over top, whisking together as best you can. You will have a few small bits of cream cheese still visible but that's ok.
2. Add the vegetable oil and whisk until incorporated. Then add the milk, egg and vanilla until smooth. Add the flour mixture, and with a spatula, mix until a smooth dough forms.
3. Mix the 1/3 cup of sugar with the 1/2 tbsp of Coconut Milk Garam Masala Blend in a shallow bowl. With an ice cream scoop, or approximately 2 tbsp, roll dough into a ball and then roll into the garam masala sugar mixture. You're only going to bake these one sheet at a time, so just work with half the dough at a time. Once one baking sheet is full, oil spray the bottom of a water glass and press the tops of each cookie down slightly, you want the cookies to be approximately 2" wide. Sprinkle each cookie with a little bit of the sugar mixture and bake for 11-13 minutes. Just until the edges set and the sides brown oh so slightly. Allow to rest for about 10 minutes on the baking sheet before moving them to a cooling rack.
These cookies are great with tea. Most especially Chai Tea.