High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"A Tipsy Treat"
3/4 cup butter, softened
If you want to put a little "kick" in your Afternoon Tea party, whip up a batch of these Brandy Cookies for your friends and family to devour. They’ll have such a good time, that they might not remember to go home.
1/4 cup Splenda sugar
2 cups flour
1 teaspoon brandy
(or 1 teaspoon
almond extract)
Preheat oven to 350E.
Cream together the butter and sugar.
Stir in the flour in 1/2 cup intervals. If the dough is too crumbly, mix in another tablespoon of butter.
Add the brandy (or almond extract) and stir.
Roll the dough about 1/2" thick onto a lightly floured surface. Using a cookie cutter, cut out the cookies. Use a fork to poke decorative holes in the cookies.
Place the cookies onto an ungreased cookie sheet about 1/2" apart. Bake for approximately 18 minutes, or until set. Immediately remove from the cookie sheet and cool. Makes about 2 dozen cookies.
To keep your guests from getting too tipsy, brew a pot of Stash’s Fancy Golden Tippy Hao Ya tea. From the Yunnan province, this tea has large leaves with an abundance of golden tips, and brews a light golden brown cup with a very smooth, distinctive, yet mellow smoky taste. So, mellow out and indulge for an afternoon of fun and good taste.
Calories per cookie: Less than 60
