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TSTE® Hazelnut Cookie Tea shortbread cookies make for a warm gourmet treat. Cookies can be dunked in rich, chocolaty fondue (or chocolate) and sprinkled with TSTE® Vanilla Turbinado Sugar to add a hint of vanilla flavor and sparkle!
From TSTE®1 TSTE® Vanilla Bean - Madagascar2 TBS TSTE® Hazelnut Cookie Tea½ tsp TSTE® Himalayan Fine Mineral Salt¼ cup TSTE® Vanilla Turbinado Sugar (optional)
From the Grocer2 cups all-purpose flour½ cup powdered sugar1 cup (2 sticks) unsalted butter, softenedTSTE® Chocolate Cream Fondue (optional)
CUT TSTE® Vanilla Bean - Madagascar in half. Scrape the seeds out and set them aside.PULSE flour, powdered sugar, and TSTE® Hazelnut Cookie Tea in a food processor until the tea becomes a fine powder.ADD the seeds from the vanilla bean, TSTE® Himalayan Fine Mineral Salt, and butter. Continue pulsing until dough is completely mixed and then remove the dough from the mixer. Knead dough by hand until a ball is formed.PLACE dough on a piece of plastic wrap. Roll it into a log (about 2 inches in diameter). Twist ends tightly and refrigerate for half an hour.PREHEAT oven to 350°F.REMOVE the plastic wrap and slice the roll into ¼ inch cookies. Place cookies on a greased baking sheet and bake for 10-12 mins. Allow to cool.DIP half in TSTE® Chocolate Cream Fondue (or chocolate) and sprinkle with TSTE® Vanilla Turbinado Sugar if desired.
Yield: 2 dozen cookies Total Time: 57 mins Prep: 45 mins Cook: 12 mins
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