A bite of crisp, buttery shortbread is the perfect accompaniment to a cup of tea. The match is made even more delightful by the addition of a flavored black tea to the cookie. This version uses Harney & Sons delicious tea blend Paris, but the recipe is just as nice with a chai blend or Earl Grey. It’s always a good time to share tea with those you love, but Valentine’s day especially calls for treats. Make tea time with your beloved extra special with a batch of these little sweeties. xx
1 cup butter, room temperature
2/3 cup powdered sugar
1 ¾ cup flour
1 teaspoon vanilla extract
1 vanilla bean split and scraped
2 tablespoon Paris Tea (about 3 tea bags)
Make the dough
Pulse the tea in a food processor until the pieces are finely textured. Cream the butter and sugar. Add the vanilla extract, vanilla bean, and tea. Add the flour and mix until the dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Preheat the oven to 350F.
Create the cookies
Roll the dough out to about ¼” between two pieces of saran wrap. (If the dough seems sticky you have not chilled it long enough). Cut out desired shapes. Place on parchment lined baking sheets. Chill the cut cookies at least 20 minutes before baking. Chilling the dough keeps the cookies from spreading and helps them keep their shape. Bake the cookies for about 12 minutes or until the edges become slightly golden. Cool on wire racks.
Enjoy the Cookies
You’ll have no trouble figuring out how to enjoy these cookies because they pair well with a hot cup of everything. If you’re the organized sort you can bake these cookies ahead of time as they freeze quite well.
Adapted from a recipe for London fog shortbread on Oleander and Palm.
