I have to admit… Sometimes I forget about cookies. I don’t mean to, I promise! I guess when I think about desserts, I get distracted by layer cakes, fancy puddings, macarons, crepe cakes, I could keep going all night. But I feel that I’m really doing a disservice to the cookie!
Cookies are actually way more fun and cute than I give them credit for! Cookie doughs are super easy to make, typically yield a large quantity, and can be quite delicious raw, although that’s up to each baker’s discretion on that one!
There’s also like a gazillion different cookie recipes out there; chocolate chip cookies, peanut butter cookies, snickerdoodles, thumbprints, and the list goes on and on. I’ve made a shortbread cookie that is definitely one of my go-to’s. Only a handful of ingredients and can be thrown together in no time!
This take on shortbread cookies is more than easy to make and absolutely tea-riffic! I used Lady Grey tea for these cookies because I love the bright citrus notes in this tea blend. However, you could use an English Breakfast, Earl Grey, or Chai, just to name a few! I used two tea bags and this was flavorful enough for me, but you can adjust the quality depending on how potent you want the tea to be!
These cookies are delicious enough that they don’t need a glaze, so if you’re short on time, don’t stress over it! I added lemon zest to the glaze to help enhance the zing of citrus in the tea and it was perfect! There was the sweetness of the cookie, with the zing of the citrus and the delicate floral notes of the tea. What a wonderful combination!
Can you just picture a beautiful spring afternoon, sitting on your porch with a gentle breeze flowing by with a comfy chair and perfect tea cookie in hand?! I can practically feel the breeze in my hair!
2 sticks of butter, room temperature
2 cups of flour
1/2 cup of powdered sugar
1 teaspoon of vanilla
2 tea bags
Sprinkle of salt
1 cup of powdered sugar
Zest of half a lemon
2 tablespoons of cream
Half to one tablespoon of lemon juice, depending on how tart you want the glaze
Start by creaming the butter and powdered sugar in a bowl of a stand mixer. Slowly, add the flour about a half cup at a time. Then, add in the vanilla, salt, and the leaves from two tea bags. I poured the bags into a mortar and pestle first to help grind down the bigger junks! This is totally optional, I just wanted there to be tiny flakes delicately throughout the dough!
Then place the dough in plastic wrap and form into a log. Place in the fridge for about an hour.
Preheat the oven to 350 degrees. Take out the dough and cut about a quarter of an inch slice. Lay them on a parchment paper-lined sheet pan. They don’t spread so you can place them fairly close together! Bake for about 10-15 minutes, depending on how large they are!
While the cookies are cooling, begin to make the glaze! Add the powdered sugar, lemon zest, juice, and cream to a bowl. Stir to combine! I poured the glaze into a piping bag and drizzled the glaze over the cooled cookies!
I love how the bright yellow lemon zest pops against the freckled white cookies! The colors are so light and dainty, it’s perfect for any tea party!
These cookies are so soft and crumbly, I adore them! Shortbread has always been one of my favorite cookies, but these tea shortbread cookies are on a whole new level!