Sunday, April 29, 2012

Recipe: Tea Shortbread Cookies

I saw this recipe on Sprinkle Bakes, using Hibiscus Tea and poppy seeds, and I knew that it was something I wanted to try with some of my multitudes of tea.  Super fun, and very versatile - though I really want to try the Hibiscus tea, because the cookies on Sprinklebakes are such a lovely color!

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.
I used my Black Currant & Cardamom Raw Green Tea form Republic of Tea.  These were delicious and
customers who ate them loved them.  I can't wait to try them with some other teas!

Tea Shortbread Cookies
(Adapted from Sprinklebakes)

Tea Butter:

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.

Strain through a cheesecloth or through a fine sieve, like a 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.

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