I made a half recipe, and it made plenty of cookies.
|Cell phone picture, taken at Kiss the Cook, where I brought the cookies in for customers.|
customers who ate them loved them. I can't wait to try them with some other teas!
Tea Shortbread Cookies
(Adapted from Sprinklebakes)
1 c butter
10 tea bags of your choice (emptied)
1 c tea butter
1/4 cup sugar
1/2 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
a pinch salt
2-4 Tbsp water
To make the tea butter, melt the butter in a small saucepan. When nearly melted, stir in the tea (emptied from the tea bags). Allow to finish melting, and then remove from heat and steep for several minutes.
yogurt strainer. Place in a bowl or a jar in the fridge and let solidify, stirring to make sure that all the flavor is well incorporated.
Combine the solidified butter and the rest of the dough ingredients, being careful not to over-mix. The dough should hold together in a ball, but should not be sticky. Add more or less water as needed. Wrap in saran wrap in a flat disk, and refrigerate for about half an hour.
Preheat oven to 325 F. Roll the chilled dough out to about 1/4" thick and cut with small cookie cutters. Place on baking sheets lined with parchment paper. To keep the cookies from spreading, place the cookie sheets with the cut out dough in the freezer for 5-10 minutes before baking. For small cookies, bake for 7-9 minutes. Cool on wire racks and enjoy.