Chocolate and mint … a perfect combination especially during the holiday season! We infused our organic Candy Cane Rooibos Holiday tisane in butter for a delicious, sweet mint flavor.
7 oz butter
3 Tbsp Candy Cane Rooibos organic herbal “tea” blend
Melt the butter in a saucepan over low heat. Add the Candy Cane tisane and steep on low heat for 5 minutes. Remove from the heat and steep for 5 minutes. Strain the leaves from the butter using a fine strainer or cheesecloth. Some of the butter clings to the tea leaves, so always make sure to use more butter than a recipe calls for when making infused tea butters. I strained the tea butter into a measuring cup to make sure I had enough for my cookies. Once strained, cool the butter so it solidifies.
½ cup (4oz) “tea” butter, softened
1 ½ cups white sugar
2 large eggs
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking soda
1 tsp cream of tartar
½ cup cocoa powder (unsweetened)
Crushed candy canes (for the topping)
Pre-heat the oven to 400 and lightly grease a cookie sheet.
In an electric mixer beat the “tea” butter and sugar together. Add the eggs and vanilla extract and mix until creamy.
Stir the flour, cocoa, cream of tartar and soda together. Gradually add to the sugar/butter mixture until incorporated.
Roll the dough into balls and flatten in the palm of your hand. Cover one side of the cookie with the crushed candy cane pieces. Place on the greased cookie sheet and bake for 8-10 minutes.
Transfer to a wire rack to cool.
These candy cane cookies make great holiday gifts and are perfect for holiday cookie swaps.