These Jasmine Green Tea Shortbread Cookies are infused with jasmine green tea leaves for a sweet, floral cookie that is perfect for teatime.
Jasmine Green Tea Shortbread Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon jasmine green tea leaves*
- 1½ teaspoons baking powder
- ½ teaspoon salt
- Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
- In a large bowl, beat together butter and sugar with a mixer at medium speed until light and creamy, approximately 5 minutes. Add egg and vanilla extract, beating until incorporated.
- In a medium bowl, whisk together flour, tea leaves, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until dough comes together.
- Place half of dough between 2 sheets of wax paper. Using a rolling pin, roll out dough to a ¼-inch thickness. Transfer dough and wax paper to another rimmed baking sheet. Freeze for 15 minutes. Repeat with remaining half of dough.
- Working with one portion of dough at a time, remove dough from freezer, and remove wax paper.
- a 2-inch fluted round cutter, cut 30 rounds from each chilled dough portion. Place rounds 2 inches apart on prepared baking sheets.
- Bake until edges of cookies are very light golden brown, approximately 10 minutes.
- Transfer cookies to wire cooling racks, and let cool completely. Store in an airtight container with sheets of wax paper between layers.
*If using tea bags, cut tea bag open, and use tea as is. If using loose tea, grind tea in a mortar and pestle until coarsely ground.