Buttery shortbread cookies flecked withthe subtle flavor of tea leaves.
Recipe: Tea Leaf Sugar ShortbreadCookies
1 1/2 cups unsalted butter (3 sticks)
1 cup C&H Baker`s Ultrafine Pure Cane Sugar
1 teaspoon vanilla extract
2 tablespoon tea leaves, loose, such as Earl Grey
3 cups all-purpose flour
3/4 teaspoon salt
1 large egg mixed with 1 tablespoon cold water for eggwash
1/4 cup C&H Baker`s Ultrafine Pure Cane Sugar for rolling
Makes 5 to 6 dozen cookies.
Note: dough will keep in the freezer forup to one month.
Recipe provided courtesy of C&H SugarCompany, Inc.
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