Sunday, July 31, 2011

Recipe: Blackberry Sage Tea Shortbread Cookies

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I have a tea cabinet.  Full of tea.  I don't drink that much tea, but I can't resist buying it.  It's so delicious.  I have made tea jelly, which I can fully recommend, and now... tea shortbread!  Brings a whole new meaning to tea cakes.

I used Blackberry Sage tea, but you could try any of your favorite teas.

You could roll the dough out and shape it, but I just pressed it into logs and sliced it thinly.  Not gorgeous, but kind of rustic and definitely easy.  A food processor works best for this dough.

Blackberry Sage Tea Shortbread Cookies

1 c butter, frozen
2 c flour
1/2 c confectioner's sugar
1/2 c granulated sugar
2 Tbsp Blackberry Sage Tea (loose, or from bags)
1 Tbsp water

Grate the frozen butter in a food processor.  In a coffee grinder (that has been cleaned), grind the tea into a fine powder.  Add all ingredients to food processor and pulse until the dough sticks together when you press it between your fingers.  Do not over-mix.
Looks crumbly

All pressed together

Well wrapped

Turn the dough out onto a large piece of parchment paper.  Press firmly into a long log and wrap well.  Freeze for about 20-30 minutes.
 I gave up the pressing after not too long - just pressed with my hand

Preheat oven to 325 F.  Slice the cookies thinly (press with the bottom of a glass or the palm of your hand if need be, if they crumble apart) and place on baking sheets.  Bake for about 15-18 minutes, or until lightly browned.  Let cool several minutes on the baking sheet before transferring to wire racks to cool completely.  Enjoy with or without tea.

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