Iced Tea & Cookies

BY RIKKI SNYDER

Have you ever had ginger and orange together? It is a magnificent combination that I don't think I use often enough at all. When I found this recipe I knew it was going to be good as soon as I saw the fresh ginger and "garnish with orange slices".  And sure enough, I was right. 

I’m turning into a tea lover and nothing can beat this refreshing ginger sun tea. The ginger adds just a light hint of flavor which makes this tea ten times more refreshing. And when you put those orange slices in... oh is it delicious! I put a lot in my tea and let it sit there for a little to really let the flavors combine until the citrus perfectly compliments the ginger.

I think a lot of tea drinkers can agree that a nice glass of iced tea wouldn't be the same without cookies to go along with it. My cookie of choice to accompany my tea drinking are these chocolate chip bars. They're so simple and it's the perfect snack that reminds me of picnic baskets, plaid blankets and sitting outside in the green grass with blue skies above. 

What is your favorite tea & sweets combination?

Ginger Sun Tea

4 1/2 cups cold water

8 teabags

1-2 inch slice of fresh ginger, peeled and thinly sliced

2-4 Tablespoons of sugar

2 12-oz bottles ginger ale, chilled

Garnish: orange slices

Combine water, teabags and ginger in a 2-quart glass container; cover with a lid or plastic wrap. Let stand in full sun or at room temperature for 2-3 hours. Remove teabags; stir in sugar. Cover and chill. At serving time, strain into a 2-quart pitcher. Stir in ginger ale, pour over ice and garnish with orange slices. Makes 8 servings.

Chocolate Chip Bars

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups chocolate chips

Preheat oven to 375 degrees F. Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each; gradually beat in flour mixture. Stir in chocolate chips. Spread into a greased 15x10-inch jelly-roll pan. Bake in oven for 20-25 minutes or until golden brown. Cool in pan on wire rack.