Name: Holiday Wassail Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 1 dozen
Ingredients: 1 black tea bag; 1 chai tea bag; 1/2 cup dried cranberries; 1/2 cup golden raisins; 1 stick (8 tablespoons) unsalted butter, at room temperature; 1/2 cup sugar; 1 large egg, at room temperature; 1 1/2 cups all-purpose flour (see Cook's Note); 1 tablespoon apple cider mix; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 teaspoon ground coriander; 1/4 teaspoon ground ginger

Directions

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8m Easy 100%

CLASS

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Put the teabags into a mug. Pour 1 cup of boiling water into the mug. Add the cranberries and raisins into the tea and set aside to steep and rehydrate.
Meanwhile, put the butter and sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. Scrape with a spatula if needed.
Whisk together the flour, apple cider mix, cinnamon, allspice, baking soda, salt, coriander and ginger in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a thick dough comes together. Strain the cranberries and raisins and discard the tea. Add the cranberries and raisins to the dough and beat just until evenly distributed.
With a 3-tablespoon scoop, make mounds of dough and put onto the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie.
Bake until golden brown, 12 to 14 minutes. Serve warm.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)