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 hot 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.
Add in the flour and tea and mix until well combined. The dough should be a little dry.
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.
Slice the dough into 1/4 inch slices and place 1 inch a part on a baking sheet.
Bake for 10-13 minutes or until the edges and bottoms are slightly brown.
Remove from the oven and cool completely before storing.
This blog post was shared at: From the Farm Blog Hop
Tags: baking cookies, baking with tea, black tea, black tea cookie recipe, black tea cookies, black tea leaves, cookie exchange, cookies, cookies recipe, Marth Stewert cookies, shortbread, shortbread cookies, shortbread recipe, tea cookies, tea cookies recipe
- 101,793 hits