Iced Tea and Cookie Recipes for Tea Lovers

Scotch Bread

3 cups all-purpose flour
1/2 lb. (2 sticks) sweet, unsalted butter
1 cup sugar

    Cream butter and sugar.  Work in 2-1/2 cups of the flour.  Use rest of flour to roll out dough.  Cut out circles or shapes with a small cutter. 
Prick tops with a fork. Bake in a preheated 350 degree oven until very lightly browned.

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Aunt Jeanette's Tea Cakes
(actually these are cookies)

2 eggs
2 cups sugar
1/2 cup sweet, unsalted butter, softened
3 cups self-rising flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg

    Beat eggs and sugar until very light.  Add butter, mix in, then add flour and spices.  Roll  out thin (may have to refrigerate if dough is too soft). 
Cut out small rounds with a cookie or biscuit cutter.  Place on a well-greased (or use parchment paper) baking sheet and bake in a preheated 350-degree oven for 12-15 minutes.  Cookies should be only very lightly browned.

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Cheese Rounds

1-1/2 sticks sweet, unsalted butter
10 oz. sharp Cheddar cheese, grated
2 cups self-rising flour
1/2 tsp. cayenne or red pepper
1/2 tsp. dry mustard

    Thoroughly mix butter and cheese.  Mix in remaining ingredients and chill.  Make into balls the size of a marble; place on a greased cookie sheet (I use parchment paper).  Use a fork to press down.  Dip fork in flour frequently to prevent sticking.  For variety you can place a pecan half on
top of each round.
    Bake in a preheated 350-degree oven for 12-14 minutes or until done and light brown.  Makes about 100 small rounds.
    TIP: If you measure dry ingredients first, you won't have to stop and wash you hands later to do it.

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Mint Tea Cooler

2 cups boiling water
3 American Classic tea bags
2 Fortunes Peppermint tea bags
1/2 cup sugar
1 cup fresh orange juice
1/4 cup fresh lemon juice
1 cup water
ice

    Bring water to boil.  Add all tea bags, cover and let steep for 5 minutes.  Stir in sugar and dissolve.  Add all juices and water.  Serve over ice. Serves 4.

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Spiced Apple Tea

2 cups apple juice
1/4 cup sugar
7 whole cloves
2 sticks cinnamon
1 piece lemon peel, about 2-3 inches
6 cups water
6 American Classic tea bags

    Combine first 5 ingredients and bring to a boil.  Simmer over medium heat for 3-5 minutes.  Set aside. Bring 6 cups water to a boil.  Add tea and let steep for 5 minutes. Remove tea bags and spices.
    Combine juice and tea. Serve either hot or cold over ice.  Serves 6-8.

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"American Classic" Moon Tea

Place 7 tea bags in a gallon container filled with fresh cold water.  Cap loosely and let stand at room temperature for 6 hours or overnight.  Squeeze and remove tea bags.  Sweeten to taste.  Pour over ice or refrigerate.
    * Also reduces caffeine naturally by 50%.

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"American Classic" Sun Tea

Place 7 tea bags in a gallon glass container filled with fresh cold water. Cap loosely and place in sunshine away from combustible material for 3-4 hours.  Squeeze and remove tea bags.  Sweeten to taste.  Pour over ice or refrigerate.

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Berry Refresher

4 cups water
2 tea bags Fortunes Green Tea with Raspberry
2 tea bags Fortunes Blueberry-Vanilla Tea
4 whole cloves
sugar or sweetener to taste
lemon for garnish

    Bring water to a boil.  Add tea bags and cloves.  Let steep 5-10 minutes.   Remove tea bags and cloves and sweeten to taste.  Let cool and serve over ice. Garnish with lemon slices.   Serves 4.

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Strawberry Dream

2 cups water
5 bags Fortunes Strawberry & Vanilla Tea
1 cup orange juice
1 cup pineapple juice
sugar or sweetener to taste
1 cup soda water
1 cup sliced strawberries

    Bring water to a boil.  Add tea bags and remove from heat.  Let steep for 8 minutes.  Add juices and sweeten to taste.  When cool, add soda water and sliced strawberries.  Serve over ice.  Serves 4-5.

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Peachy Tea
       
5 cups water
6 bags Fortunes Peach Apricot tea
sugar or sweetener to taste
1 cup orange juice
Lemon slices and mint sprigs for garnish

    Bring water to a boil.  Add tea bags and remove from heat.  Let steep 8 minutes and remove tea bags. Sweeten to taste and let cool.  Add orange juice, decorate with lemon slices and mint.  Serve over ice. Serves 6.