This post is sponsored by Milo’s Tea. All photos and opinions are mine.
As a kid, it seemed like everywhere we went, there were two options – iced tea and water and iced tea always tasted bitter to me. That was, until, I found out the secret my parents were keeping from me – the option of sweetened tea. Now that I’m older and have my own home, sweet tea is a staple beverage at our house. Sometimes I make it by boiling water and steeping the tea bags, while others I resort to purchasing Milo’s Sweet Ice Tea at Walmart. Either way, it’s delicious!
What I like about Milo’s Ice Teas are that they don’t contain preservatives like so many other store-bought ice teas do. This award-winning tea is brewed from fresh tea leaves, has a clean ingredient list (meaning there’s no weird ingredients you can’t pronounce in there), and is the perfect drink of choice to serve at any holiday get together. If you’re looking for where Milo’s is served in your area, be sure to look in the refrigerated juice section at a retailer near you! You can use the store locator here.
I served Milo’s at a recent “Friendsgiving” event with some gal pals and we had the best time sipping our teas and chatting about what we were thankful for. I also took it a step further and made short bread cookies with sweet tea icing. Did you even know there was such a thing? Well now there is! These crispy shortbread cookies were given a generous drizzle of sweet tea icing and boy, do these two make a pair! Wash them down with a glass of sweet tea and you’ve got a great combination!
Here’s how to make these gems.
Ingredients
For the cookies:
- 1/2 cup white sugar
- 1 1/2 sticks of unsalted, softened butter
- 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 Milo’s Sweet Tea
- 1/2 – 1 cup confectioner’s sugar
Directions
- Beat together the butter and sugar in a large bowl and then add in the vanilla.
- Slowly 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. Using a cookie cutter, cut out whatever shapes you like in the dough and place the cookies on a cookie sheet about an inch apart.
- Bake on a baking sheet for about 15 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 the icing over the cookies or put it in a piping bag for more control over where it goes. Let the glaze dry and serve.
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