Jasmine Tea Shortbread
Thomas J. Story
This fragrant shortbread cookie from San Francisco-based cook and blogger Kristina Cho gets its flavor from finely chopped jasmine leaves, which turns each bite into a one-of-a-kind speckled treat. Top with Meyer Lemon Sugar Glaze for a cookie version of a cup of tea with fresh lemon.
How to Make It
1
Combine flour and salt in a bowl. Whisk until combined.
2
Finely chop tea leaves with a knife. Add to flour and salt mixture.
3
In a stand mixer, cream butter and powdered sugar on medium speed with paddle attachment until light and smooth, about 1 minute. Add vanilla and mix for 30 seconds on low speed. Gradually add flour mixture and beat on low until blended and dough has formed, about 2 minutes.
4
Divide dough in half, form into discs, and wrap with plastic wrap. Chill in refrigerator for 1 hour.
5
Preheat oven to 350°F. Roll rough out on a lightly floured surface until 1/4-in. thick. Cut dough with preferred cookie cutter and place on parchment paper-lined baking sheet.
6
Bake for 14 to 16 minutes until golden brown. Cool on a wire rack. Top with Meyer lemon sugar glaze if preferred.
Ingredients
1 ½ cups all-purpose flour, plus more for rolling
½ tsp salt
1 tbsp loose-leaf jasmine tea leaves
12 tbsp unsalted butter, softened
⅓ cup powdered sugar
½ tsp vanilla
Directions
1
Combine flour and salt in a bowl. Whisk until combined.
2
Finely chop tea leaves with a knife. Add to flour and salt mixture.
3
In a stand mixer, cream butter and powdered sugar on medium speed with paddle attachment until light and smooth, about 1 minute. Add vanilla and mix for 30 seconds on low speed. Gradually add flour mixture and beat on low until blended and dough has formed, about 2 minutes.
4
Divide dough in half, form into discs, and wrap with plastic wrap. Chill in refrigerator for 1 hour.
5
Preheat oven to 350°F. Roll rough out on a lightly floured surface until 1/4-in. thick. Cut dough with preferred cookie cutter and place on parchment paper-lined baking sheet.
6
Bake for 14 to 16 minutes until golden brown. Cool on a wire rack. Top with Meyer lemon sugar glaze if preferred.
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