You may have guessed but I LOVE rose in tea. It doesn't matter if it's buds or petals, I love the flavor and aroma that rose gives to a blend. The Vanilla Rose Tea from Zhi tea is no exception. This blend uses assam as the base tea so it gives it that delicious black tea flavor that I love and that is so good in sweets.
I wanted to make cookies with this blend and I put my thinking cap on to find what would go well with the rose. Ding, ding ding! Pistachio! It may be because norouz (Persian New Year) is so close but rose and pistachio are a match made in heaven. These are two ingredients that were common to everyday life growing up.
For this recipe I took an each chocolate chip recipe and tweaked it slightly for my purpose.
What you'll need:
- 1 1/2 cups packed dark brown sugar
- 2 eggs
- 3/4 cup - 1 cup slightly crushed pistachios
- 1 cup Vanilla Rose butter
- 1 teaspoon baking soda
- 2 1/4 cup flour
- Pinch of salt
To make the tea infused butter, you need to melt 1 cup of unsalted butter. Once melted pour 2 - 4 tablespoons of Vanilla Rose tea into the butter. The amount of tea depends on your taste and if you want there to be a hint of flavor or a punch of flavor!
Let the tea brew for about 5-6 minutes in the butter. Once brewed strain the butter.
Let it sit and harden.
Your butter should feel like softened butter, you don't want it to be too liquid so make sure you leave time for it to solidify.
- Heat oven to 350 degrees
- Cream the butter and sugar
- Mix in the eggs
- Add in the flour, baking soda and salt
- Gently mix in the pistachios
- Roll dough into 2 -3 in balls and place on a baking sheet
- Bake foe 10-12 minutes until slightly golden
- Remove cookies from oven and transfer gently to a cooling rack
- Scarf down cookies!
My favorite thing about these cookies is that they aren't as sweet as chocolate chip cookies because of the lack of chocolate chips. The pistachios give you a good crunch to contrast with the soft cookie. These are perfect for tea dunking!