Tea Shortbread Cookies
These simple shortbread cookies are crisp and buttery with a hint of tea flavor. They practically melt in your mouth and are perfect to snack on or eat with a cup of tea.
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup powdered sugar
- 3 bags tea of your choice another bag can be added for stronger flavor
- 2 cups flour
- 1 large pinch salt
Instructions
- Grind up tea leaves in a mortar and pestle. (or food processor/spice grinder)
- Combine room temperature butter, tea leaves, and powdered sugar into a bowl and beat mixture until creamy and well combined.
- Add salt and 1/3 of the flour and mix until flour is combined.
- Add the next 1/3 of the flour and mix until combined.
- Add final 1/3 of the flour and mix until a soft dough forms.
- Place dough in plastic wrap and cool in refrigerator for 30 minutes.
- Pre-heat the oven to 350ºF. Roll dough out on a lightly floured surface until it is 1/4 of an inch thick.
- Using a 2 inch round cookie cutter, cut out cookies and place them on parchment lined baking sheet.
- Bake for 12-15 minutes until edges are golden brown in color.
Notes
*These cookies are great to make ahead and freeze until you are ready to use them. Just roll the soft dough into a log, wrap with plastic wrap, then place in the freezer. When you are ready to bake, take them out of the freezer to soften the dough. Then using a knife, slice them into medallions (you may have to re-shape the medallions as the pressure of the knife may deform them a bit) and place them on parchment lined baking trays to bake.
*You can eat them as is or decorated them by dipping them in chocolate or drizzle a simple lemon glaze over them.