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TEATIME TREATS...From our friends at Yankee Magazine
 As Old Man Winter’s chill sets in, we find there’s nothing more comforting than warming up by the fire with a cozy blanket and a steaming cup of tea. Whether observed in the middle of the day or late in the evening, teatime is most enjoyable when you pair a cup of quality tea, like Red Rose, with a tasty treat. You don’t want to grab any old cookie or treat. Pairing the right treat with your tea selection should be just as important as pairing wine with a dinner entrée. The accompanying treat highlights and balances the tea’s flavors. For example, Red Rose’s original black tea carries bold, strong flavors. So pairing it with a strong, sweet cookie reveals the tea’s full essence in a way that might be missed with a bland biscuit. We recommend our Maple Brown Butter Cookies: The strong maple flavor perfectly complements the black tea’s bold overtones. So go put the kettle on! And try all of Yankee’s tea and cookie pairing ideas!
Maple Brown Butter Cookies
1/4 cup unsalted butter
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons sugar
1/2 cup plus 2 teaspoons maple syrup
2 large egg whites, divided into separate bowls
1 tablespoon water
1/3 cup finely chopped almonds, walnuts, or pecans
2 tablespoons sugar
In a small saucepan over medium heat, melt butter. Cook, stirring occasionally, until milk solids separate and sink and butter becomes deep amber in color. Transfer to a bowl to cool to room temperature; then refrigerate. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, and salt. With a standing mixer, combine sugar and butter and beat about 2 minutes. Add maple syrup and 1 egg white. On low speed, add flour mixture just until blended. Divide dough in half, cover in plastic, and refrigerate 1 hour or up to 3 days (or freeze up to 2 months). Heat oven to 350 degrees. On a lightly floured work surface, roll out dough to 1/4-inch thickness. Using a decorative cutter, cut out cookies and place on a parchment or Silpat-lined baking sheet. Beat remaining egg white with water. Brush tops of cookies with egg mixture. Sprinkle with nuts and sugar. Bake 10-12 minutes. Remove from pan and cool on wire racks.
These classic treats are made by the same company that makes your Red Rose Tea.
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