Peach Tea Shortbread Cookies are crunchy,buttery treats. Infusing the butter with peach tea leaves gives these special cookies the delicious aroma and flavor of peach tea. Dipped in chocolate each bite will remind you of a chocolate covered peach.
According to the calendar, today is the first day of Spring, though I am not so sure the weather has gotten that memo.
In Saint Louis, the early spring bulbs are just beginning to peak out of the ground. If they are like the groundhog, they may go back down. I am ready for winter to end.
While I wait, Peach Tea Shortbread Cookies are filled with flavors of the seasons to come, yet pair perfectly with a warm cup of tea to ward off unseasonable cold. Coating the shortbread in creamy dark chocolate turns simple cookies into comfort food.
Peach Tea Shortbread Cookies get their flavor from peach tea leaves. Using tea as a flavoring was new to me, so I researched and found several ways to add tea flavor to baked goods.
After a few trial runs, I found that the cookies with the best flavor and texture were made with infused butter. Infused butter sounds much more impressive and complicated than it actually is.
Go ahead and be impressed if you like, but don’t run away because you think this recipe is too involved. This technique takes less than 15 minutes.
HOW TO MAKE TEA INFUSED BUTTER
- Melt the butter in a saucepan over medium-low heat.
- Add tea leaves to the melted butter and remove from heat.
- Seep for 10 minutes.
- Place a fine mesh strainer over a large mixing bowl. Pour in the butter, straining out the leaves.
That’s it. The butter, infused with fragrant peach tea, is mixed with just a few other ingredients to create melt-in-your-mouth, crunchy Peach Tea Shortbread Cookies. A dip in dark chocolate gives the cookies a flavor boost and a little sparkling sugar adds bling.
HOW TO MAKE PEACH TEA SHORTBREAD
Combine the infused butter, sugar, vanilla, and salt.
flour and stir until a slightly crumbly dough forms.
Form the dough into a log.
Wrap the dough log in parchment paper, then in plastic wrap.
Refrigerate for about 2 hours until firm enough to slice.
When ready to bake, slice the dough log into ¼” rounds and place on a parchment lined baking sheet about 1” apart.
Bake for 12-14 minutes until bottom edges are just beginning to brown.
When the cookies are completely cool, dip one half of each cookie into melted chocolate. If using decorating sugar, sprinkle immediately after dipping.
Refrigerate the dipped cookies for 5-10 minutes only, to set the chocolate.
TOOLS YOU MAY NEED FOR SHORTBREAD RECIPES
MORE SHORTBREAD RECIPES
PEACH TEA SHORTBREAD RECIPE
This is a cookie you will want at tea time! A taste of summer all year!
Peach Tea Shortbread Cookies
- 1 cup unsalted butter
- 2 tablespoons peach tea leaves Slightly less if tea is finely ground. I used the leaves from 6 Republic of Tea Ginger Peach round bags.
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of table salt
- 1 ½ cups all purpose flour
- 1 cup dark melting chocolate
- ¼ cup decorating sugar optional
- In a small saucepan over low heat, melt butter with tea leaves. When the butter is completely melted, remove from heat and allow to seep for 10 minutes.
- Remove the tea leaves from the butter by pouring the butter through a fine mesh strainer into a medium mixing bowl. Discard the tea leaves.
- Stir in sugar, vanilla, and salt.
- Add the flour and stir until combined and a dough forms. The dough will be slightly crumbly but should hold together when formed into a log.
- Form the dough into a log about 12 inches long (with a 1 ½” diameter) and place onto the center of a sheet of parchment paper. Fold the parchment over the dough and push a ruler edge or dough scraper against the bottom of the log to remove air pockets and compress the dough.
- Wrap the compressed dough log in the parchment paper then in plastic wrap. Inserting the wrapped log into a cardboard paper towel tube will help keep the log rounded on all sides.
- Refrigerate for about 2 hours until firm enough to slice.
- WHEN READY TO BAKE: Preheat oven to 325˚F. Line a baking sheet with parchment paper.
- Slice the dough log into ¼” rounds and place on the prepared baking sheet about 1” apart.
- Bake for 12-14 minutes until bottom edges are just beginning to brown. The top of the cookies will still be unbrowned and slightly soft to the touch. (They will firm up as they cool.)
- Allow cookies to cool for 10 minutes on the baking sheet before moving them to a wire rack to cool completely.
- Line a baking sheet (that will fit in your refrigerator) with wax paper.
- Melt dipping chocolate according to package directions. (I melted mine in a double boiler, over a gentle heat, until it was a pourable, dipping consistency.)
- Dip one half of each cookie into the melted chocolate. To remove excess chocolate, with the cookie still held over the pot, tap gently on the wrist on the hand holding the dipped cookie. Place on the wax paper. If using decorating sugar, sprinkle immediately after dipping.
- Refrigerate the dipped cookies for 5-10 minutes only, to set the chocolate.
- Cookies must be completely cool and/or chocolate completely set before storage. Store at room temperature in an airtight container for at least 1 week. Separate layers of cookies with waxed paper. Uncooked dough logs can be refrigerated for 3-4 days or frozen for 1 month.