Tea Infused Shortbread

tea infused shortbread with flowers

Shortbread tea cookies! These cookies are a dream, but exporting these photos was a nightmare. But here we are with screenshot versions…don’t judge, but my Lightroom isn’t working well…so here we are. And I’m only crying a little…or a LOT.

This was supposed to be a collaboration with other bloggers for the #VirtualCoffeeParty2018. You could create a recipe with coffee or tea, then share each others post…and our love of coffee/tea. So I’m made my fave shortbread cookies and infused the butter with my favorite Firepot tea.

So, with these issues, I DID miss the deadline…but I’m still sharing their recipes cuz they’re awesome bloggers and recipes and you’ll love them. The lovely TermiNator Kitchen though has added me after the fact, so hopefully you can catch me on their sites too! So check out their recipes here and my recipe at the bottom of this post.

Other Blogger’s Recipes:

Alexcrumb • Vegan chocolate meringue pie

Ananás e Hortelã • Strawberry Rolls with White Chocolate Glaze

Black.White.Vivid • Emirati Sweet Dumplings with Coffee Syrup (Luqaimat)

Cloudy Kitchen • Tiramisu Sheet Cake

DisplacedHousewife • Banana Espresso Cake with Espresso Bean Buttercream

Feed The Swimmers – Fudgy Espresso Sweet Potato and Black Bean Brownies with Hazelnuts

and a Coffee Cream Cheese Frosting

Flor de Cerejeira • Mocha Orange Entremet

Flour Covered Apron • Espresso Banana Muffins with Chocolate Espresso Glaze

From Scratch Mostly • Argentinian Dulce de Leche Churros, Dipped in Coffee Chocolate Sauce

Harvest & Honey • Mocha-Braised Pork & Polenta Bowls

HonestlyYUM • Cafe Con Tres Leches Cake

Love Olive • Breakfast Almond Pancakes with Coffee Syrup

Milk of Thy Kindness • Best and Easy Coffee & Avocado Indo Style

Stems & Forks • Espresso Cinnamon Buns

TermiNatetor Kitchen • Blueberry Creme Fraiche Coffee Cake

The Almond Eater • Mocha Tahini Fudge

The Cinnaman • espresso ricotta cheesecake with emirati date crumb (batheeth)

The Korean Vegan • Vegan Tiramisu

Ingredients for Infused Butter:

  • 1 1/2 cups butter
  • 2 1/2 Tablespoons tea leaves

Ingredients for Shortbread Tea Cookies:

  • 1 cup butter (infused)
  • 1 cup sugar, more for dusting
  • 2 1/4 cups flour
  • 1 teaspoon tea leaves, blended
  • 1/4 teaspoon salt, more for dusting

How to make Infused butter:

  1. Place butter in a pan on the stove over medium-low heat. Don’t let the butter brown, but liquefy.
  2. Add tea leaves and let steep for 5 minutes on low heat.
  3. Remove from heat and let sit for another 5 minutes.
  4. Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the tea leaves to get as much butter as possible. You want 1 cup in the end.
  5. Let butter solidify and get cold again. Place in the refrigerator until hardened again.

How to make Shortbread Tea Cookies:

  1. In a mixer add butter and cream with sugar until smooth.
  2. In a separate bowl mix flour, tea leaves and salt. Slowly add dry ingredients into butter and sugar mixture.
  3. Once added completely, let the dough become one full dough ball. Wrap in plastic wrap and allow to cool for 1 hr.
  4. Preheat oven to 325 F and use parchment paper to line 2 baking sheets.
  5. Roll out dough onto a floured surface about 1/4 inch thick. Use a cookie cutter to cut shapes out. Place on pan. Dust with a bit of sugar and salt.
  6. Bake for 22-25 minutes, until golden brown. Allow to cool and enjoy

Other Cookie Recipes to Try:

tea infused shortbread
tea infused shortbread overhead
tea infused shortbread side view
tea infused shortbread display
tea infused shortbread with flowers

Tea Infused Shortbread

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Print Pin Rate
Course: Dessert
Cuisine: American, English
Prep Time: 40 minutes
Cook Time: 35 minutes
Chill time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 36 cookies
Author: Amanda Wilens

Ingredients

Infused Butter
  • 1 1/2 cups butter
  • 2 1/2 Tbsp tea leaves
Cookies
  • 1 cup unsalted butter infused
  • 1 cup granulated sugar more for dusting
  • 2 1/4 cups all-purpose flour
  • 1 tsp tea leaves blended
  • 1/4 tsp salt more for dusting

Instructions

Infused butter

  • Place butter in a pan on the stove over medium-low heat. Don’t let the butter brown, but liquefy.
  • Add tea leaves and let steep for 5 minutes on low heat.
  • Remove from heat and let sit for another 5 minutes.
  • Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the tea leaves to get as much butter as possible. You want 1 cup in the end.
  • Let butter solidify and get cold again. Place in the refrigerator until hardened again. About 1 hour.

Cookies

  • In a mixer add butter and cream with sugar until smooth.
  • In a separate bowl mix flour, tea leaves and salt. Slowly add dry ingredients into butter and sugar mixture.
  • Once added completely, let the dough become one full dough ball. Wrap in plastic wrap and allow to cool for 1 hr.
  • Preheat oven to 325 F and use parchment paper to line 2 baking sheets.
  • Roll out dough onto a floured surface about 1/4 inch thick. Use a cookie cutter to cut shapes out. Place on pan. Dust with a bit of sugar and salt.
  • Bake for 22-25 minutes, until golden brown. Allow to cool and enjoy

Notes

– Tea: You can use your favorite tea leaves. I prefer something floral or earl grey. 
– Infusing butter: this way you’ll get the best flavor, but you do need to re-cool butter, which might be best to do the night before. 

Nutrition

Calories: 101kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 28mg | Potassium: 23mg | Fiber: 1g | Sugar: 6g | Vitamin A: 174IU | Calcium: 14mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes