¼ cup (60mL) whipping cream
Bigelow® French Vanilla Tea Bags
½ cup (125mL) butter, softened
1 teaspoon (5mL) vanilla
1 cup (250mL) sugar
1 ½ cup (375mL) flour, sifted
½ teaspoon (2.5mL) salt
1 teaspoon (5mL) baking powder
Yield: Makes 2 dozen - Prep time: 15 minutes Cook Time: 15
Heat cream in microwave for 1 minute or until it comes to a low
boil. Remove from microwave and add tea bags. Let steep for 5
minutes. Squeeze bags of excess cream and set aside.
Cream butter with vanilla and sugar until light and creamy.
Add egg and beat until incorporated.
Sift flour, salt and baking powder. Add flour mixture and cream
alternately. Mix well between additions.
Preheat oven to 350ºF (180ºC). Grease cookie sheet. Drop
cookies, using a teaspoon, onto greased cookie sheet. Bake in oven
for 15 minutes.
Cool on cookie sheet.
Per serving: 1 cookie
Total Fat 1.5g
Saturated Fat 1g
Unsaturated Fat 0.1g
Trans Fat 0g
Dietary Fiber 0g
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© 2012 R.C. Bigelow, Inc.
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