Black Tea Shortbread Cookies

As the name suggests, these cookies not only have black tea in them, but they are the perfect accompaniment to a black tea cookieshot cup of tea! These shortbread cookies are light but flavorful and are adapted from the Martha Stewart Cookie Cookbook.

The recipe makes almost 8 dozen so these are great to give away or bring to a cookie exchange. Very similar to a shortbread but with a citrus and tea flavor, these cookies are buttery and rich. They are small, but seem to be the perfect size.

2 cups flour

6 tablespoons black tea leaves (or about 8 tea bags)

1/2 teaspoon salt

1 cup butter (2 sticks)

1/2 cup confectionery sugar

zest of one orange

In a large bowl soften the butter and then mix together the butter, salt, confectionery sugar and orange zest until light and fluffy.

zest and butter

beaten butter

Add in the flour and tea and mix until well combined. The dough should be a little dry.

adding tea

black tea cookie dough

Divide the dough in half. Place half on a piece of parchment paper or plastic wrap. Form into a log about 1 1/4 inch in diameter. Do this with the other half of dough as well. Place them in the freezer for 1 hour or until hard.

dough log

Slice the dough into 1/4 inch slices and place 1 inch a part on a baking sheet.

slicing cookie dough

Bake for 10-13 minutes or until the edges and bottoms are slightly brown.

sliced cookies

Remove from the oven and cool completely before storing.

This blog post was shared at: From the Farm Blog Hop

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2 responses to “Black Tea Shortbread Cookies”

  1. Eliza Waters says :

    Tea is so unusual as an ingredient. Along with the orange zest, these sound awesome! And so low-cal with all that butter LOL!

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