Mandarin Spice Shortbread - anecdotes and apple cores

This is for my sister and niece! They like baking,tea and owls so I thought they would like this! Go to the website to look at the pics Bri.....surprise!!

 

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These shortbread cookies were just what I was looking for. They are simple yet delightful. The spices in my teabag added a complexity of flavor that most shortbread cookies lack. Many variations of this recipe call for Earl Grey Tea, but I found that my favorite Mandarin Spice worked just as well.

These cookies must be rolled into a log and refrigerated for an hour before slicing and baking, so remember to plan accordingly.

I hope you can carve out an afternoon to bake some shortbread, pour yourself a big glass of tea (cold or hot), and read a favorite book. I know that this is the kind of self-love I've been needing.

  

Mandarin Spice Shortbread
2 cups all-purpose flour
2 TBSP loose leaf tea (Earl Gray or Mandarin Spice)
1/2 tsp sea salt
3/4 cup powdered sugar
1 tsp vanilla extract
1 cup (2 sticks) butter, room temperature

1. In a medium bowl, whisk together your flour, tea, and salt. In either a food processor or your stand mixer, combine the dry ingredients with the butter and vanilla. Mix together just until a dough has formed.

2. Place dough on a piece of plastic wrap and shape into a log with a 2 inch diameter. Tightly twist each end of wrap and refrigerate for 1 hour.

3. Preheat your oven to 375 degrees. Using a sharp knife, cut your shortbread log into cookies, about 1/2 inch thick. Bake until the edges are just golden brown, about 12-15 minutes. Allow to cool on wire rack before consuming.

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