Make tea-inspired holiday shortbread with finely ground River City Grey tea leaves. This slice-and-bake recipe combines butter, powdered sugar, vanilla, and tea in a dough that is chilled before cutting into rounds.
Ingredients
- 2 cups all-purpose flour, divided
- 2 tablespoons River City Grey tea leaves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Combine the tea leaves and 1/2 cup of the flour in a food processor. Pulse until the tea leaves are finely ground. The ground leaves stay in the dough; they are not brewed or strained.
In a separate bowl, whisk together the remaining 1 1/2 cups flour and the salt.
In a large bowl, cream the softened butter and powdered sugar until light and fluffy, about 2–3 minutes.
Add the vanilla extract and mix until combined.
Gradually add the flour-and-salt mixture to the butter mixture.
Add the tea-and-flour mixture and mix just until the dough comes together. Avoid overmixing.
Shape the dough into a log about 1 inch in diameter. Wrap and refrigerate for at least 30 minutes, until firm enough to slice.
When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a suitable silicone baking mat.
Slice the chilled dough into rounds about 1/4 inch thick and place them on the prepared baking sheet.
Bake for approximately 12–15 minutes, until the edges begin to turn golden. Baking time may vary with your oven and cookie size.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Serve the cookies with your favorite cup of tea or include them in a holiday cookie assortment. Check ingredient information when baking for guests with dietary needs.
