Christmas Tea Shortbread

Post image for Christmas Tea Shortbread

by Amber on December 18, 2011

Shortbread is one of those things I’m sort of a traditionalist about. I hesitate to even add vanilla extract, because I feel adding extra liquids to the perfect balance of flour, powdered sugar, salt, and butter would upset the natural order of things.

So when it comes to adding flavor, I tend to look towards dry ingredients: Vanilla bean paste, or ground tea – yes, tea. For the cookie swap we had in New York City a couple weekends ago, I made “Autumn Tea Shortbread” using a black tea-pumpkin spice blend I had on hand.

But we’re straight up into Christmas season now. I’m ready for cinnamon and clove and buttery shortbread to combine into something magical. Twinings makes a Christmas Tea that, when combined with traditional shortbread ingredients, makes for a spectacular treat.

If you have a coffee grinder, you can grind the tea up even finer, but I don’t find it entirely necessary. If the idea of chunks of black tea leaves in your shortbread freaks you out a little, that’s okay. Just grind them up in the coffee grinder or food processor and be on your way.

You can use any kind of tea you like, even herbal tea. I’ve also made it in the past with Earl Grey.

Because this shortbread comes together so quickly, and with a wintery shortbread mold makes for the perfect pair up with a hot chocolate and a hug, I plan to give it out to all my neighbors this Christmas.

King Arthur Flour provided me with this beautiful NordicWare shortbread pan for review. I can’t say enough about it. The pan is solidly constructed of heavy cast aluminum, but is very light. It browns perfectly, and I’ve even thrown it in the dishwasher with no ill effects. If you want to add the perfect snowflake detail to your Winter shortbread, this is the pan for you.

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