Turbinado Iced Tea Recipes

Steps:

• Position racks in center of oven to 350°F.
• Using electric stand mixer, beat butter and 1 cup tubinado sugar with paddle attachment until well blended. Add peanut butter and mix well. Beat in egg and vanilla. Mix in baking soda and salt. Thoroughly mix in flour.
• Using hands, form dough into 1 1/4 inch balls. Dip half of each dough ball into additional turbinado sugar. Place dough balls sugar side up on ungreased cookie sheet, spacing about 3-inches apart. using flat-bottomed glass, and applying even pressure, flatten eadh ball to 1/4 inch thickness.
• Bake until golden brown, about 16 minutes. Cool 2 minutes. using spatula, transfer cookies to wire rack to cool. Store cookies in an airtight container.
• DO-AHEAD TIP: Cookies can be made 1 day ahead. Store airtight at room temperature.

Steps:

• In a 4-cup measuring cup, heat 4 cups water in microwave to boiling.
• Place tea bags in water and let steep for 5- 10 minutes.
• Pour sugar into 2 quart pitcher and pour hot tea over it.
• Squeeze tea bags to get out any remaining tea; add tea to pitcher and discard bags (if they are too hot to squeeze by hand, pull them up the side of the measuring cup with the strings and press with a spoon).
• Stir hot tea until sugar is dissolved.
• Add 4 cups cold water and lemon juice; stir well.
• Chill until very cold and serve over ice with lemon.