Cinnamon Apple Spice made with four ingredients including tea leaves; which add an Autumn twist to your favorite shortbread cookie.
When I was reading a recent article in Family Circle Magazine, I came across a recipe they shared for Earl Grey Shortbread. I never hear of putting tea leaves into cookies before and wanted to try it out for myself.
I don’t particularly care for Earl Grey tea so I didn’t have that on hand, so I decided to give my shortbread a distinctive flavor and used Cinnamon Apple Spice tea instead.
How do you make Cinnamon Apple Spice Shortbread?
For this recipe you’ll need all purpose flour, Cinnamon Apple Spice Tea Bags, confectioners sugar and salted butter. Combine flour and tea leaves in a food processor and pulse.
Add the sugar and butter; then pulse until the dough comes together.Place dough on a lightly floured surface, flatten into a disk and wrap in plastic wrap. Refrigerate for 15 minutes.
Preheat oven to 350 degrees F. Roll dough 1/4-inch thick on a lightly floured surface and cut out shapes with a 2″ cookie cutter and place on a baking sheet.
Bake 10-12 minutes or until the edges are lightly browned. Remove from the oven and cool on a wire rack. ~Enjoy!
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Ingredients
- 2 cups all-purpose flour
- 4 Cinnamon Apple Spice Tea Bags (leaves only)
- 1/2 cup confectioners sugar
- 16 tablespoons softened salted butter
Instructions
- Combine flour and tea leaves in a food processor and pulse.
- Add the sugar and butter; then pulse until the dough comes together.
- Place dough on a lightly floured surface, flatten into a disk and wrap in plastic wrap. Refrigerate for 15 minutes.
- Preheat oven to 350 degrees F.
- Roll dough 1/4-inch thick on a lightly floured surface and cut out shapes with a 2" cookie cutter and place on a baking sheet.
- Bake 10-12 minutes or until the edges are lightly browned. Remove from the oven and cool on a wire rack.
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