Recipe courtesy of Architect Films Inc.

Tea Shortbread

  • Level: Easy
  • Total: 5 hr 25 min
  • Prep: 10 min
  • Inactive: 5 hr
  • Cook: 15 min
  • Yield: 16 cookies
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Ingredients

3 teaspoons loose-leaf tea (such as Earl Grey, rose, vanilla mint or chai)

1 1/2 sticks (3/4 cup) unsalted butter, softened

1/2 cup sugar

1 1/4 cup all-purpose flour, spooned and leveled, plus more for dusting

1/2 cup cake flour, spooned and leveled

1/4 teaspoon baking powder

1/4 teaspoon salt

Red, green or yellow food coloring, optional

Directions

  1. In the bowl of a food processor, combine the tea, butter and sugar. Pulse until the tea is finely chopped and the mixture is creamy. In a medium bowl, whisk together the flours, baking powder and salt; add to the food processor. Add a few drops of food coloring, if using, and process 1 minute. Turn the dough out onto a floured surface and knead until the dough is smooth and the color is even.
  2. Form the dough into a 12-inch rectangular log. Wrap the dough in plastic and refrigerate until very firm, 4 to 5 hours. 
  3. Preheat the oven to 325 degrees F. 
  4. Transfer the dough to a cutting board and slice into 3/4-inch slices. Arrange the slices on a baking sheet and bake until slightly golden, 12 to 15 minutes. Transfer the cookies to a wire rack to cool completely.

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