I promised you a celebration, and a celebration is going to happen.
And you may be thinking, “Well I came here, because I was told there’d be cake?” because that’s exactly how my mom operates. If she goes to a birthday party and they run out of cake, or serve it too early or too late, she remembers. She’s shrewd like that. I don’t have cake for you, but I have something I believe is even better – GIRL SCOUT COOKIES – and served in a brand new delicious way, no less! SHOOTERS! So get out your Girl Scout cookies, or order them if there’s still time.
Personally, I’ve been stockpiling Tagalongs, but they’re not part of this recipe.
For the rest of this week, you will be visited by three
Christmas St. Patrick’s Day/Beauty and the Beast ghosts. I like to tell people what to look forward to – because I hate surprises – so this is post #1. Tonight, post #2 will be a Beauty and the Beast recipe. Remember my Chip the Teapcup Treats? You can expect more of that! Then, tomorrow morning (or afternoon or evening, if I can’t get my act together) I’ll post Part 1 of our Magic Kingdom visit! Three fun posts to end your week.
I’m ready for this week to end. We had a snow day, and then one of those magical mornings in which Des had a one hour delay, Scarlet had a two hour delay, and our town didn’t do a good job at plowing our roads. As usual, I’m overworked, underfed, and excited for my Thursday afternoon with Des. You could make this a virgin drink, and we all know I only drink virgin drinks, but I’ll let you make that call! Celebrations are celebrations, aren’t they? You choose your own adventure.
It’s a Choose Your Own Drink Adventure Day!
And I always love a good Choose Your Own Chocolate Adventure.
Choose Your Own Cookie Adventure?
Don’t forget to add frosting!
Ok, it’s time to turn THIS:
- 1/4 cup Baileys Irish Cream
- 1/4 cup Creme de coca
- 1/4 cup creme de menthe
- 3/4 cup milk
- Chocolate frosting
- 6 Thin Mint cookies
- Optional - whipped cream
- 1. Apply a thin layer of chocolate frosting around each rim of your shooter glasses
- 2. Pulse the thin mint cookies in a food processor until they are fine crumbs
- 3. Pour into a shallow bowl
- 4. Dip each shooter rim into the thin mint crumbs, covering the frosting completely
- 5. Chill for 10-15 minutes
- 6. Place 5 to 6 ice cubes into a cocktail shaker
- 7. Add all of the ingredients into the cocktail shaker and shake, shake, shake
- 8. Strain and pour into each shooter glass
- 9. Serve immediately or add whipped cream and additional cookie crumbs
- 10. ENJOY
This is a sponsored conversation written by me on behalf of Snapple. The opinions and text are all mine. #TrueTeaTaste
Sweet (or Sorta Sweet or Unsweetened) Tea. Don’t those words just conjure up so many thirst-quenching summer visions?
When I discovered that Snapple® Straight Up Tea™ had new varieties – Sorta Sweet Honey Green Tea and Rooibos, I knew I couldn’t wait to kick off summer with them. With all-natural ingredients and no artificial anything, AND the three levels of sweetness of Straight Up: Snapple® Straight Up™ Tea, AND these two new varieties, I can’t find just one favorite.
Funny thing about me, is that I didn’t fall in love with tea until my 30’s, which is now! And what did I fall in love with? Snapple®. It conjures up visions of summers past and then dreams of summers still to come. I think about effortless entertaining, and we do a lot of entertaining around here, and how refreshed I feel with a bottle in my hand. There’s sleek new packaging on the original Snapple® Straight Up Tea™ varieties, and Snapple® Straight Up™ Tea Sorta Sweet Honey Green Tea and Rooibos are new and available now! This is the perfect time to kick off and celebrate summer in style.
I picked mine up at Stop & Shop in the beverage aisle:
With summer entertaining on my mind, I whipped up one of my favorite cookie recipes yesterday – for Sweet Tea Glazed Shortbread Cookies. Have you ever cooked or baked with cold tea? It can be a wonderful addition to cookie (or scones/muffins, etc.) recipes because of the complexity it adds to even a simple recipe. It’s subtle and versatile. If a recipe uses cream, milk, or water, I’ll see if it can benefit from using tea instead to ensure the sweet tea flavor is there.
You can serve the cookies with Snapple® Straight Up™ Tea:
Or even with a glass of cold milk!
The recipe I use for the shortbread cookies makes them soft-batch. I just love soft shortbread cookies. I also love them crumbly. I just love them. A subtle sweet tea glaze is the perfect addition to one of my favorite cookie recipes:
Sweet Tea Glazed Shortbread Cookies.
This easy recipe combines an easy and deliciously soft-baked shortbread cookie with a cold sweet tea glaze. Delicious.
- For the cookies:
- Circle cookie cutters (optional but I used them)
- Lemon zest for the glaze (optional)
- 1 1/2 sticks of unsalted, softened butter
- 1/2 cup white sugar
- 1 1/2 tsp organic vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 tbsp cornstarch
- 1 pinch of salt
- For the glaze:
- 1 1/2 tbsp Snapple® Straight Up™ Tea - flavor of choice
- 1/2 - 1 cup confectioner's sugar
- Beat together the softened butter and white sugar in a large bowl and then add in the vanilla.
- Add the flour, cornstarch and salt and beat on a low speed until it becomes dough.
- Knead the dough into a ball and wrap in plastic wrap. Cool in the fridge for 30-60 minutes.
- Preheat oven to 350.
- Roll out your dough until it's 1/2 inch thick or less. This is where you use your circle (or flower, or anything) cookie cutters.
- Bake on a baking sheet for 15-18 minutes. This needs watching!
- They are done when the edges start to lightly brown.
- Let them cool.
- In a small bowl, combine the tea with the powdered sugar until it thickens.
- Spoon over the cookies with the option to add lemon zest.
- Let them glaze dry, and then enjoy!
A few special notes about the recipe. I would not use margarine or a butter spread. I’d just use butter for that wonderful consistency and taste. If, when you’re making the dough, it seems dry or crumbly, you may have used too much flour, or your butter wasn’t soft enough. Add 1-2 tablespoons of more butter – SOFT butter, of course. Definitely pay attention to the thickness of the dough as you roll it out. Also pay attention to the baking. Personally I like to under-bake cookies a bit to make them softer. I pull them out just a minute or two early. You can also seal them not long after you pull them them out of the oven, after letting them cool. I’m a big fan of cookie recipe tips and tricks. It’s amazing how the little things matter.
Now you’re ready for your afternoon snack or your summer party!
Which variety of Snapple® Straight Up™ Tea are you most excited to try?