I believe shortbread cookies should be a staple in any bakers repertoire. There is so much that can be said for a basic recipe that can be used in a multitude of ways and adjusted to fit your needs. For the B2tF Tea Party we knew that shortbread cookies had to make an appearance, but it couldn’t be just any shortbread and thus the great shortbread cookie bake-off began.
We decided since we were using tea as our staple ingredient the cookies couldn’t be any different. So it started: Lavender White Tea, Blackberry Mojito Green Tea, Match Green Tea, Irish Breakfast, English Breakfast, Earl Grey…. with all the possibilities it was hard to decide. We ended up going with the Blackberry Mojito Green Tea, Irish breakfast, and a Citrus Lavender Sage Tea, but all were delightful!
These are a melt in your mouth cookie, with a nice crumble that pairs perfectly with any afternoon tea!
- 1 cup all-purpose flour
- 2 tablespoons finely ground tea leaves (or contents of 4 tea bags)
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened at room temperature
- ¼ cup confectioners’ sugar
- In a bowl, whisk together the flour, tea, and salt; set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy, for about 2-3 minutes. Slowly combine the flour mixture into the butter and sugar mixture, using an electric mixer at low speed until just combined.
- Roll the dough out into a log roughly 1¼ inches in diameter (or the size of the cookie cutter of your choosing). Place the log onto a piece of parchment paper, tightly pressing the sides to force out any air. Twist the ends to seal the tube of dough and transfer to the freezer until firm, for 30 minutes to 1 hour. (I found 40-45 minutes works best or else the dough is too hard to cut and crumbles.)
- Preheat the oven to 350 degrees. While the oven is preheating, cut the log into ¼-inch slices. You can now either bake the round slices as is, or use your cookie cutter to create any shape you desire. Place the cookies evenly spaced (about ½ inch apart) onto a parchment paper lined cookie sheet.
- Bake until edges are slightly golden brown, for 13 to 15 minutes. Rotate the sheet halfway through for even baking. Remove promptly and cool on a wire rack.