Brown Sugar Shortbread Tea Cookies

Brown Sugar Shortbread Tea Cookies

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Today’s Mouthwatering Monday started out as a completely different Recipe. I was going to make basic flower shaped shortbread cookies. Then something, well sweet, happened. I started to think about my Aunt Cynthia. Why you might ask, because she is not only the Tea Party queen… the Any Party queen really. She is the person that inspired me to be creative in the first place. As a child she always encouraged me to learn and experience and enjoy the beauty around me. She is one of if not he most creative person I know. I don’t even think she realizes how much she influences me even today. She is the one that threw the spectacular Halloween party I wrote about last year.

Cynthia’s favorite party is a good tea party, so I decided to make her some special tea cookies. Then that took a turn when I did not have the powdered sugar for the short bread. With my calf muscle torn and tendon pulled I can’t drive, so no quick run to the grocery (without getting someone to drive me) so I decided to change the recipe ( – yes I am that stubborn) and I’m glad I did because these turned out great. And I can’t wait to give them to my Aunt. I think the novelty will tickle her and the fact that they are yummy is a bonus.

Recipe:

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

1 cup Softened Butter (I use unsalted)

2 -3 tbsp melted butter (use only if dough does not come together into a dough)

1 cup Packed Brown Sugar

1 tbsp vanilla

2 1/2 cups Sifted All Purpose Flour

Optional but worth it :

1 tbsp tea leaves – you can use loose tea leaves or open your tea bags

1/4 c chocolate (your favorite but dark and milk chocolate work well with strong teas)

1 tbsp oil to smooth out chocolate

Step 1

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Cream together the softened butter and brown sugar. Add in the vanilla once creamed and mix well.

(The butter must be room temp and softened. If is is not room temp the dough will not come together.)

Step 2

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Add 3/4 cup at a time of the sifted flour until well combined.

If you choose to add in the tea leaves mix them in half way through the flour adding process. This helps the leaves to fully mix into the dough. Remember the type of tea is up to you. (If using hibiscus, jasmine, or rose teas or ground petals a powdered sugar short bread may work best.)

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

The dough may have a sandy consistency.

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Add the melted butter until the dough is easily formed into a ball.

Step 3

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Place the dough in a freezer bag or wrap well in plastic wrap. Chill in the refrigerator for an hour. This helps the cookies to firm up and the flavors to infuse well. If you cut the cookies with out the chill time they may not hold their shape and will crumble. You can keep the dough refrigerated for 3 days.

Step 4

Preheat oven to 300*

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Once chilled roll the dough out to a 1/4″ thickness. Cut out the cookies.

If making Tea Bag Cookies

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Use a straw or larger circle piping tip to cut out the circle for the string.

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

You can use a small square or rectangle cookie cutter and trim the top corners to make a tea bag shape.

Step 5

Bake on parchment paper for 25 – 30 minutes until the cookies are very lightly brown on the edges. Oven temps and times may vary so start watching the cookies around the 20 minute mark. My cookies took 28 minutes.

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Let the cookies cool completely on a cooling rack.  These cookies are similar to biscotti and are mad to be dipped into your tea or coffee. The cookies are crispy and delicious.  The Kiddo likes to crumble them up and use them as a topping on ice cream.

Optional steps:

Step 6

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Melt your favorite chocolate and dip the cookies 1/4 to 1/2 way up to look like tea leaves in the bags. if the chocolate is not smooth remember to add up to 1/2 tbsp of oil to smooth it out.

Lay the dipped cookies out on parchment paper to let the chocolate set.

Step 7

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Grate chocolate and sprinkle on cookies to add a imitation tea leaf detail to the cookies.

Step 8

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

I like to use decorative scissors for the tags.

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Store the cookies in an airtight container. Or package them by printing the tea tags and using embroidery floss, thread, thin string or floss to attach a tea tag to the cookies. Package them in an air tight tea (or cookie) tin.

Tea Tags

Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry

Do you have a favorite coffee or tea cookie? What is your favorite flavor of coffee or tea?

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Wishing you Luck and Love

 

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Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry
Brown Sugar Shortbread Tea Cookies
Print Recipe
Makes 22 4" cookies or 72 2" cookies
Servings Prep Time
72 2" cookies 25 minutes
Cook Time Passive Time
25-30 minutes 1 1/2 hours
Servings Prep Time
72 2" cookies 25 minutes
Cook Time Passive Time
25-30 minutes 1 1/2 hours
Brown Sugar Shortbread Tea Cookies for Mouthwatering Monday from H&P Artistry
Brown Sugar Shortbread Tea Cookies
Print Recipe
Makes 22 4" cookies or 72 2" cookies
Servings Prep Time
72 2" cookies 25 minutes
Cook Time Passive Time
25-30 minutes 1 1/2 hours
Servings Prep Time
72 2" cookies 25 minutes
Cook Time Passive Time
25-30 minutes 1 1/2 hours
Ingredients
Servings: 2" cookies
Instructions
  1. Cream together the softened butter and brown sugar. Add in the vanilla once creamed and mix well.
  2. Add 3/4 cup at a time of the sifted flour until well combined. If the dough has a sand like texture add the melted butter 1 tbsp at a time until dough can be formed into a ball.
  3. If you choose to add in the tea leaves mix them in half way through the flour adding process. This helps the leaves to fully mix into the dough. Remember the type of tea is up to you. (If using hibiscus, jasmine, or rose teas or ground petals a powdered sugar short bread may work best.)
  4. Place the dough in a freezer bag or wrap well in plastic wrap. Chill in the refrigerator for an hour. This helps the cookies to firm up and the flavors to infuse well. If you cut the cookies with out the chill time they may not hold their shape. You can keep the dough refrigerated for 3 days.
  5. Preheat oven to 300*
  6. Once chilled roll the dough out to a 1/4" thickness. Cut out the cookies. If making Tea Bag Cookies You can use a small square or rectangle cookie cutter and trim the top corners to make a tea bag shape. Use a straw or larger circle piping tip to cut out the circle for the string.
  7. Bake on parchment paper for 25 - 30 minutes until the cookies are very lightly brown on the edges. Oven temps and times may vary so start watching the cookies around the 20 minute mark. My cookies took 28 minutes.
  8. Let the cookies cool completely on a cooling rack.
Chocolate
  1. Melt your favorite chocolate and dip the cookies 1/4 to 1/2 way up to look like tea leaves in the bags. if the chocolate is not smooth remember to add up to 1/2 tbsp of oil to smooth it out.
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