Shortbread Tea Cookies

Shortbread Tea Cookies

Learn how to make delicious shortbread tea cookies using some basic ingredients you probably already have on hand. These tea biscuits are good with tea (of course) but also coffee or ice cream!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Chill Time 1

Total Time 1 30

Servings cookies

Calories 116kcal

Ingredients

2 cups all-purpose flour
1 cup unsalted butter 2 sticks, softened at room temperature
1/2 cup powdered sugar
1/2 tsp salt
1/2 tsp pure vanilla extract
2 bags Lipton Iced Tea
1/4 cup decorator's sugar optional

Instructions

Add dry ingredients (except the decorator's sugar) to a large bowl and mix. Cut open the teabag(s) and add in. Combine thoroughly.
In a stand mixture with a paddle attachment, cream the butter and sugar. Mix until light and fluffy.
Add the vanilla and mix.
Slowly add the dry ingredients from the large bowl into your stand mixture with the paddle going. It will be dry and crumbly at first but then it will moisten and come together. Mix until just combined and do not overbeat.
Form the dough into a circular log and roll in decorator's sugar if you like. Cover with wax paper.
Chill in the fridge for a minimum of 30 minutes but preferably an hour. You can chill for up to 24 hours.
When ready to bake, preheat the oven to 350F°. Line a baking sheet with parchment paper.
Slice the tea biscuits log into 1/4 inch cookies and place on your cookie sheet.
Bake for 15 - 20 minutes and remove from the oven. Leave for a few minutes and move to a cookie rack to let cool completely.

Notes

Note: if your cookie dough seems dry and is just getting caught on the stand mixer attachment, you can bring it out of the bowl and hand mix it. Sometimes that's just easier!

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