Chocolate-Dipped Peach Tea Shortbread Cookies

Chocolate-Dipped Peach Tea Shortbread Cookies

Makes 28 - 1 ½” cookies
Author Wendy Sondov


  • 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 5 ounces/145grams dark chocolate Bada Bing Bada Boom Dipping and Coating Formula
  • ¼ cup decorating sugar optional


  1. 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.
  2. 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.
  3. Stir in sugar, vanilla, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. Refrigerate for about 2 hours until firm enough to slice.
  8. WHEN READY TO BAKE: Preheat oven to 325˚F. Line a baking sheet with parchment paper.
  9. Slice the dough log into ¼” rounds and place on the prepared baking sheet about 1” apart.
  10. 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.)
  11. Allow cookies to cool for 10 minutes on the baking sheet before moving them to a wire rack to cool completely.
  12. Line a baking sheet (that will fit in your refrigerator) with wax paper.
  13. 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.)
  14. 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.
  15. Refrigerate the dipped cookies for 5-10 minutes only, to set the chocolate.
  16. 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.

Packing Tips

Double wrap columns of 4 or 5cookies (with squares of waxed paper between the cookies) in plastic wrap, then place in an airtight container or zip lock bag. Mail buttery and/or chocolate-dipped cookies only in cool weather.