Pumpkin Spice Tea Shortbread
This easy shortbread recipe is infused with Pumpkin Spice tea. Topped with a Pumpkin Spice and Casting Sugar, this tea cookie is perfect for any afternoon tea or function.
Servings 30 cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 2 tbsp Pumpkin Spice Loose Leaf Tea
- ½ cup powdered sugar
- 2 cups all purpose flour
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 tbsp casting sugar
Instructions
- Using a grinder, grind the Pumpkin Spice Tea to a rough powder. This tea is generally very rough in its loose leaf form and will not infuse well unless it is ground.
- Using your mixer with paddle, blend the Pumpkin Spice tea powder with the butter. Allow to sit for 1-2 hours to ensure full flavor of the tea.
- Once the butter has been infused with the tea, preheat the oven to 350° and prepare your baking sheet with either a silicon pad or parchment paper.
- Cream the butter and tea mixture with the powdered sugar.
- Add the flour and salt and blend until a soft dough is formed. This will take some time and will initially start out very crumbly. Continue to mix and it will turn into a soft dough.
- Turn the dough out onto a lightly floured surface and roll out ¼ inch thick.
- Cut out cookies using a 2 inch circular cookie cutter.
- Mix the pumpkin pie spice and casting sugar. Place a large pinch of mixture of top of each cookie.
- Bake on prepared cookie sheet for 15 minutes or until lightly brown.
- Allow to cool on rack.
Notes
This recipe has been adapted from https://www.sugarandsoul.co/downton-abbey-earl-grey-cookies/
These cookies freeze well.
The longer the cookies sit the stronger the flavor intensify, like steeping tea.