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recipe_450_5224893

White Tropical Shortbread Cookies

The peach and pineapple flavors of TSTE®Ã‚® White Tropical Tea add a subtle zing to these cookies, while the base of Chinese white tea makes them elegantly rich.

The peach and pineapple flavors of White Tropical Tea add a subtle zing to these cookies, while the base of Chinese white tea makes them elegantly rich.
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White Tropical Shortbread Cookies
White Tropical Shortbread Cookies

In stock

$6.89

Summary
    3 Tbsp. White Tropical Tea, divided
    Madagascar Pure Vanilla Extract, a few drops
    ½ cup granulated sugar
    2 sticks (1 cup) butter, softened
    2 cups flour
    1 cup confectioner's sugar
    Prep Time
    35 mins.
    Total Time
    1 hr
    Cook Time
    25 mins.
    Yield
    36 cookies
    PROCESS 1 Tbsp. White Tropical Tea and granulated sugar in food processor until finely ground. Transfer to mixing bowl. Add butter and mix on low until well combined, about 5 mins. Mix in flour just until combined.
    FORM dough into two discs and wrap each in plastic wrap. Refrigerate 20-30 mins. until firm.
    PLACE disc on counter between two sheets of plastic wrap. Roll dough to ¼-inch thick. Cut out cookies with 2-inch diameter pastry cutter. If dough gets too soft, re-chill.
    BAKE on parchment paper-lined cookie sheets at 300°F for 22-25 mins. until edges are golden brown. Let sit on cookie sheet for 2 mins. then cool on wire rack.
    BREW remaining 2 Tbsp. White Tropical Tea in ¼ cup water at 185°F for 4 mins. Strain. Stir confectioner's sugar, 1 Tbsp. brewed tea, and Madagascar Pure Vanilla Extract together until smooth. Thin by adding more tea until glaze is thick but able to fall from a fork in an even stream. Drizzle on cooled cookies with fork. Let dry for one hour.
    STORE in an airtight container, refrigerated for up to 2 weeks or 3 months froz.en.
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