This simple, 4 ingredient shortbread cookie recipe makes wonderfully rich, tender cookies. Serve them fresh with tea-infused jellies and jams or with a side of fresh berries for a light dessert!
From The Spice & Tea Exchange®
1 tsp Madagascar Vanilla Extract
From the Grocer
1 cup unsalted butter at room temperature
¾ cup powdered sugar
2 cups all-purpose flour
BEAT butter until smooth and add in Madagascar Vanilla Extract and powdered sugar.
ADD flour in gradually until well incorporated.
TRANSFER batter to a sheet of parchment paper. Lay a second sheet over top and roll to ¼” thickness.
PLACE onto a cookie sheet and refrigerate for 2 hours.
PREHEAT oven to 300° F and remove dough from refrigerator.
REMOVE top layer of parchment paper and cut dough into shapes using cookie cutters, knife, etc. Transfer cookies to parchment lined cookie sheet.
BAKE for 20 minutes until edges of cookies are golden.
COOL on baking sheets before serving.
Yield: 6 servings
Total Time: 2 hrs 20 mins
Prep: 2 hrs
Cook: 20 mins
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1.) Place brew bag into a gallon-sized pitcher. 2.) Pour 4 cups (32 oz. of boiling water over the brew bag. *If preparing hot, use 8 cups of boiling water. 3.) Let steep for 5-7 mins. 4.) Remove brew bag with spoon or tongs. *If preparing hot, stop at this step. 5.) Fill the rest of the pitcher with cold water. 6.) Pour over ice and enjoy!Special Price $6.00 Regular Price $9.99
Red Crackle Set
*Items sold individually.
Teapot Infuser - Crackle Red:
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Tea Cup Set - Crackle Red Small:
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