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    Home » Recipes » Tea Infused Shortbread

    Tea Infused Shortbread

    Published: Apr 20, 2018 · Modified: Apr 26, 2021 by Amanda Wilens · This post may contain affiliate links. Leave a Comment

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    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.

    tea infused shortbread with flowers

    Table of Contents

    • Ingredients for Infused Butter
    • Ingredients for Shortbread Tea Cookies
    • How to make Infused Butter
    • How to make Shortbread Tea Cookies
    • Other Cookie Recipes to Try
    • Love this Recipe?
    tea infused shortbread

    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
    tea infused shortbread overhead

    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 ¼ 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
    tea infused shortbread side view
    tea infused shortbread display

    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! 

    tea infused shortbread with flowers

    Tea Infused Shortbread

    5 from 2 votes
    Print Pin Share 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 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

    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.
    Tried this recipe?Mention @amanda.wilens
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    Hi there!

    My name is Amanda and I am an event planner, recipe developer, photographer, and stylist. I created this space where together we can together Plan, Plate, and Celebrate! Whether you need tablescape ideas for entertaining or a simple and delicious recipe for cookies, you can find it all on this website...more about me.

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