The snow has melted, the sun is shining, and that down coat is tucked away till next winter. What better way to bit adieu to the madness of winter and celebrate the start of spring than to have your friends over for a tea party!
Nothing says a tea party more than shortbread cookies and I'm about to show you one recipe with limitless possibilities.
Today I will show three completely different kinds of cookies with the same basic batter all in 30 minutes is nothing short of miraculous!
This recipe is easy to make, buttery, delicious, and would even make the Madhatter squeal with delight.
**You can watch the step by step video here.
**You can watch the step by step video here.
Shortbread recipe:
1 cup of softened unsalted butter
2 cups of flour
½ tsp of salt
½ cup sugar
I also have some secret tweaks to turn up the flavor of your shortbread
1 tsp orange zest
1/2 cup dried cranberries – finely chopped
6 oz dark chocolate, melted
1/2 tsp Chai tea leaves, ground in a food processor
¼ tsp cinnamon
1/2 tsp vanilla
1 tsp chamomile lavender tea (or another tea of your liking), ground in a food processor
1 1/2 tsp honey
4 oz white chocolate, melted
Prep Time: 20 min
In Active Prep Time: 30 min
Cook Time: 10 min
Yield: 50 cookies
Directions:
In the bowl of a mixer, combine the butter, flour, sugar and salt. Mix, with a paddle attachment, until the dough goes from pebble-like to a soft dough. Separate it into 3 even portions. In one, add the orange zest and cranberries. I like to use my hands, but you can also use your mixer. and roll into a cylindrical log. Add the chai tea and vanilla into the second section of dough and roll into a cylindrical log. Add the chamomile lavender tea and the honey to the final section of dough and roll into a cylindrical log.
Cover the dough in plastic wrap and refrigerate for 60 min or freeze for 30 min.
Preheat oven to 375 degrees. Take the cookie dough out of the refrigerator and slice into ¼-inch thick disks with a serrated knife. Place on an ungreased cookie sheet and bake for 8-12 minutes or until the edges are light brown. Set them on a wire rack to cool. Meanwhile melt the chocolate in the microwave for up to 1 minute in 30-second increments. Spread the dark chocolate, with a knife or an offset spatula, on one half of each of the orange/cranberry cookies, and one half of each of the chai tea and place on a parchment lined cookie sheet. Drizzle the melted white chocolate with a knife or a spoon, over the chamomile lavender cookies and place on the cookie sheet to set. Once the chocolate has set, serve.
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