Shortbread Tea Cookies Food

DOWNTON ABBEY EARL GREY SHORTBREAD COOKIES

Steps:

• Blend the butter and earl grey tea leaves together and allow to sit at room temperature for at least 2 hours, longer is fine. If you are running short on time, this step can be skipped and the tea can be added with the powdered sugar. Just note that the flavor may not be as strong.
• Once the butter has finished setting. Preheat oven to 350­° F and line a baking sheet with parchment paper and set aside.
• Cream the butter and tea mixture and powdered sugar in a large bowl or stand mixer.
• Add in the flour and salt. Continue to mix until a soft dough forms. The mix will be dry and crumbly at first but will come together.
• Roll dough out on a lightly floured surface until it's 1/4-inch thick.
• Cut out cookies using a 2-inch round cookie cutter.
• Bake on a parchment lined baking sheet for 12 to 15 minutes or until the edges are golden brown in color.
• Once cooled, whisk together the glaze ingredients and dip or drizzle the cookies as desired and place on wax paper to set.

EARL GREY SHORTBREAD COOKIES

Steps:

• In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
• Preheat oven to 375 degrees F.
• Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 INGREDIENT VARIATIONS

Steps:

• Preheat the oven to 375 degrees F.
• Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
• Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
• Variations:
• Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
• Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.

SHORTBREAD TEA COOKIES

Steps:

• 1. Set the butter or margarine in a medium mixing bowl and allow to soften. (Truth--after about 15 minutes, I use the mixer to start breaking it up a little. Then I wait a few more minutes to give it more time to soften.)
• 2. Preheat the oven to 350 degrees F.
• 3. Using the mixer, mix together the softened butter/margarine, sugar, and vanilla extract. NOTE: If you are going to be adding more sugar in the form of cinnamon/sugar or plain sugar or colored sugars, you might want to cut the sugar in this step down to 2/3 cup. Your call.
• 4. Slowly add the flour to the butter mixture and mix until incorporated.
• 5. If the dough isn't too sticky (or if you're impatient), roll into large marble-sized balls and place on ungreased cookie sheets. If you don't like the sticky feel of the dough, or if you have more time, cover the bowl with plastic wrap & refrigerate until ready to roll the dough balls.
• 6. TIME FOR THE OPTIONS: If you want a Snickerdoodle-type cookie, roll some of the dough balls into the cinnamon/sugar mixture. For the walnut or cherry cookies, I rolled the balls in white sugar before pressing on the walnut or cherry halves. I made a thumbprint in the cookie dough before adding any of the jams. (Today I used strawberry & blueberry preserves.) Other ideas? Chop nuts into fine pieces & roll dough ball in them. Flatten the dough ball a little, if you like. Or crush peppermint candy canes to use in the same way or sprinkle some on slightly flattened dough balls. What ideas do you have?
• 7. Bake cookies at 350 degrees F. for 10-15 minutes. (Check early the first time.) Cookies should be mostly light with slightly browned bottoms. Cool on cooling racks, if you can wait that long. =^..^=
• 8. FINAL OPTION: Drizzle cooled cookies with a glaze made of 1/4 cup powdered sugar and 1/2 tsp. milk, if desired. Stir together, then spoon into a sandwich baggie, seal, & snip a tiny corner from the baggie for easy decorating. Mom would call this "gilding the lily."

GREEN TEA SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place a sheet of parchment paper or plastic wrap on a work surface and dust with flour. Line a baking sheet with parchment paper.
• Beat butter in a bowl using an electric mixer until fluffy, about 3 minutes. Add 3/4 cup sugar and continue beating until mixture is lighter in color, about 2 minutes more.
• Mix flour, green tea powder, and salt together in a separate bowl; gradually add to creamed butter mixture, beating on low speed until dough sticks together. Roll dough to 1/4-inch thickness on the floured parchment paper; cut into 2-inch cookies or bars. Roll remaining dough and cut into more cookies until all the dough is used. Refrigerate for 10 minutes.
• Carefully transfer cookies to the prepared baking sheet. Sprinkle sugar over each cookie.
• Bake in the preheated oven until firm and barely starting to turn golden, about 15 minutes. Cool completely.

MATCHA (GREEN TEA) SHORTBREAD COOKIES

Steps:

• Sift the flour, powdered tea and salt into a bowl.
• In a mixer bowl, beat butter and powdered sugar until fluffy.
• Add flour mixture to mixer bowl and mix slowly until dough just comes together.
• Pull dough together carefully in a log, approximately 2 inches in diameter.
• Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
• Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
• Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
• Remove cookies immediately from the cookie sheet and cool on a wire rack.
• Store in an airtight container or wrap well and freeze.
• The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
• NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
• NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.

SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
• Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

GREEN TEA SHORTBREAD COOKIES

Steps:

• Cream butter in the bowl of an electric standing mixer using the paddle attachment; add confectioner's sugar and salt.
• Sift together the tea and flour and add to the butter mixture; mix until just incorporated.
• Roll the dough out to about 1/3-inch thick between 2 pieces of plastic wrap; transfer to a baking sheet and chill until firm, at least 30 minutes.
• Heat oven to 300 degrees.
• Remove top piece of plastic and cut into desired shapes; re-roll excess dough as necessary; transfer to a parchment-lined baking sheet.
• Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail; take care not to let the edges brown; matcha shortbread cookies should maintain their green color.
• Cool, and serve with green-tea or ginger ice cream.

SHORTBREAD BISCUITS

Steps:

• Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
• On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
• Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.