Infused with the delicate flavor of pulverized jasmine tea leaves, these buttery jasmine shortbread cookies are the perfect complement to a steaming mug of tea on a chilly winter afternoon.
Shortbread is the perfect cookie if you’re craving something sweet but don’t want to overdo it on sugar. My favorite kind of shortbread is made with nothing but butter, but adding some ground tea leaves to the dough gives the biscuits a wonderful flavor and aroma.
It’s strange, but I find that jasmine tea pairs really well with sweets. It has a floral aroma and flavor without being overpowering, like rose or lavender, and its mild taste makes it ideal for balancing out sugary treats.
This jasmine scented shortbread can be created in one bowl with just six ingredients, making it a great option if you’re searching for something special to bring to a cookie exchange. Additionally, you will be bringing a different cookie than everybody else.
This is a wonderful recipe for those who prefer not to compete with others in the cookie wars and instead want to stock their cookie jar for a relaxing afternoon of tea and cookies by the fire.
LOOK FOR THE BEST VANILLA AND JASMINE TEA EVER
Actually, jasmine tea is just green tea with a little jasmine flower fragrance added to it. The intensity of the jasmine taste varies greatly. You’ll want to use high-quality jasmine tea if you want your cookies to smell like jasmine.
We utilized tea from Frontier Co-op, a cooperative whose members work with organic farmers to produce premium spices, herbs, and teas.
Vanilla essence is all left in the recipe after butter, sugar, flour, and salt. The combination of vanilla and jasmine is delicious.
- 2 sticks of unsalted butter (at room temperature)
- 2 cups of all-purpose flour
- 2/3 cup of powdered sugar
- 3 tablespoons of jasmine tea leaves
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- Use a mortar and pestle or a spice grinder to reduce the jasmine tea leaves to a fine powder. Use a rubber spatula to combine the jasmine tea and butter, then let it rest at room temperature overnight.
- Line a baking sheet with parchment paper and put it in a 350°F oven (175 degrees Celsius).
- In a large basin, combine the butter mixture, vanilla, and powdered sugar. Throw in some flour and salt after that. Make sure to keep mixing until a smooth dough forms.
- To do this, place the dough on a floured surface and spread it out with a floured rolling pin of about 1/2 an inch to an inch (1.25 to 1.3cm). (Baking time decreases as cookie thickness increases.) Use a rectangle or circular (or other preferred shapes) cookie cutter with a cutting diameter of about 2 inches (5 centimeters).
- Spread on the baking sheet lined with parchment paper, and bake for 10 to 14 minutes, until the edges are golden.