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Tea Leaf Sugar Shortbread Cookies recipe

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

  • Cream butter, sugar and vanilla together.Add dry tea. Add flour and salt, mix well.
  • Roll dough into 2 logs about 1 and 1/2-inchesin diameter and about 12-inches in length. Wrap logs in plasticwrap and chill for at least one hour.
  • Preheat oven to 350°F (175°C).
  • Line baking sheets with parchment paper.
  • Unwrap chilled dough and brush with eggwashmixture. Roll logs in Baker’s Sugar. Slice dough into 1/3-inchthick cookies and place one inch apart on baking sheets.
  • Bake until lightly golden around the edges,about 15 to18 minutes. Cool completely.

    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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