All right tea lovers, hopefully, you guys all know what special day is this Sunday, May 8th? If you don’t we’ll forgive you this one time. It’s Mother’s Day, which is basically as special as Christmas because we get to shower every important mother and women in our lives with lots of love and plenty of foot rubs.
So in honor of this special day we’re going to be sharing plenty of recipes and gift ideas on our blog for the rest of the week to ensure you can show your moms how important they truly are to you.
Today we are going to be sharing with you a tea-infused shortbread recipe that is not only incredibly delicious it’s really easy to make! But the secret ingredient that makes these so wonderful is the tea-infused butter that is prepared first and then added to the regular cookie recipe — it gives the cookies way more flavour.
You can also add any kind of tea to this recipe but just go for a tea that’s not too bitter to begin with. We’re going to recommend using our Red Velvet Party rooibos tea, as it has hints of blueberry and lavender, which will result in a tasty cookie.
Tea-Infused Shortbread Ingredients:
1 Pound prepared tea butter (instructions below)
1/2 Cup granulated sugar
1 Cup confectioners’ sugar
1 Teaspoon vanilla extract
4 Cups all-purpose flour, plus more for rolling
¼ Teaspoon salt
¼ Cup poppy seeds plus extra for sprinkling
2-4 Tablespoons cold water
Tea Butter Ingredients:
-1 Pound (2 Cups unsalted butter cut into pieces)
-¼ Cup For Tea’s Sake Red Velvet Party rooibos tea
Directions for Tea Butter:
-Place butter in a medium saucepan over low heat. When butter begins to melt add the loose tea. Stir occasionally. When butter is completely melted and mixture is hot, remove from heat source. Allow the tea to steep for several minutes.
-Place a large sieve over a bowl and line the sieve with a tea towel (one that you don’t mind getting stained). Pour melted tea butter through the towel-lined sieve and let stand for a few minutes. Gather the towel together at the top and squeeze out as much of the melted butter as possible.
-Place bowl of melted butter in the refrigerator until partially firm, and then stir until the butter is a consistent color. Cover and keep refrigerated until ready for use.
Directions for Tea-Infused Cookies:
- In a bowl mix together the butter and granulated sugars until fluffy and then add the confectioner’s sugar. Follow this with the vanilla extract and mix again.
-Add 2 cups of the flour and salt and mix on low speed until crumbly. Add the remaining 2 cups of flour and mix again on low speed. Stir in the poppy seeds on the lowest mixer setting. Mixture will be crumbly. Add cold water 1 tablespoon at a time until stiff dough forms.
-Gather the dough together with your hands and place on parchment paper. —Divide into two pieces. Roll each piece of dough between sheets of parchment until flattened to about a 1-inch thickness.
-Wrap the dough in plastic film and place the pieces on a cookie sheet and refrigerate for 30 minutes. Preheat the oven to 325°F and line a cookie sheet with parchment paper.
-While it’s still cold, roll out the dough to a ¼-inch thickness. Cut the dough into desired shapes and place them on cookie sheets spaced 1 ½ inches apart.
-Sprinkle cut-outs with extra poppy seeds and transfer cut-outs to the freezer and chill until frozen solid (this will help the cut-outs keep their shape while baking).
-Remove pans from freezer and bake until fragrant: 7 to 10 minutes for small cookies, 12 to 15 minutes for medium cookies and 17 to 20 minutes for large cookies.