These cookies are a creative spin on a beloved classic, shortbread cookies! Shortbreads are known for their crumbly, sandy texture due to the lack of eggs and milk in the batter. This recipe is very versatile, and you can really use any tea of your choice- green, black, herbal, etc. It's fine to use loose leaf tea as well, but I actually prefer to use tea that is already packaged in tea bags, since the tea is finer and creates a more well-mixed batter.
currently listening to/ watching:
EXO- Intro Dubstep
2 cups all-purpose flour
2.5 Tablespoons early grey tea leaves
1/2 teaspoon salt
3/4 cup white confectioner's sugar
1 teaspoon vanilla extract
1 cup butter at room temperature
makes 2 dozen
adapted from food network, claire robinson
1. In a food processor, pulse together flour, tea, and the salt until just mixed.
2. Add the sugar, vanilla, and butter to the mixture. Pulse together until a dough is roughly formed.
3. Place the dough on 2 sheets of plastic wrap, and roll into a log. To do this, it is helpful to stuff the mixture into an empty paper towel roll. The log should be about 2 1/2 inches in diameter.
4. Tightly wrap each end of the plastic wrap and let the dough chill for at least 30 minutes. This will help the dough firm up a bit and easier to cut. You can refrigerate the dough overnight or if you choose to freeze the dough, just bake for 1 minute longer when you decide to bake them--no need to defrost!
5. Preheat the oven to 375 F.
6. Slice the log into about 1/3-inch thick disks. Use a very sharp knife and turn the log quarter-turn with each cut to help make round shaped cookies.
7. Place the disks about 2 inches apart on a baking sheet lined with parchment paper.
8. Bake until the edges are just brown, about 12 minutes. (Start checking at about 9 minutes). Cool on baking sheet for about 5 minutes, and then transfer to a cooling rack and bring to room temperature. Allow baking sheet to cool completely before baking the next batch.