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.
Table of Contents
Ingredients for Infused Butter
- 1 ½ cups butter
- 2 ½ Tablespoons tea leaves
Ingredients for Shortbread Tea Cookies
- 1 cup butter (infused)
- 1 cup sugar, more for dusting
- 2 ¼ cups flour
- 1 teaspoon tea leaves, blended
- ¼ teaspoon salt, more for dusting
How to make 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.
How to make Shortbread Tea 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 ¼ 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
Other Cookie Recipes to Try
- Perfect Chocolate Chip Cookies
- Graham Cracker Crumble Soft Butter Cookies
- Double Chocolate Chunk Cookies
- Snickerdoodles
- Oatmeal Cookies
- Lucky Charms Cookies
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
Ingredients
Infused Butter
- 1 ½ cups butter
- 2 ½ tablespoon tea leaves
Cookies
- 1 cup unsalted butter infused
- 1 cup granulated sugar more for dusting
- 2 ¼ cups all-purpose flour
- 1 teaspoon tea leaves blended
- ¼ teaspoon 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 ¼ 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
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