Toasted Walnut & Pineapple Shortbreads

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Featuring our nutty Toasted Walnut tea, these delightful buttery shortbread cookies are a tea time treat any cookie monster will love.

Toasted Walnut & Pineapple Shortbreads


  • For the shortbread: 2 1/3 cups flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • 2/3 cup sugar
  • 12 tbsp unsalted butter, softened
  • 6 tbsp cream cheese, softened
  • 1 egg
  • 1 ½ tsp vanilla extract
  • For the filling: 2 Perfect Spoonfuls of Toasted Walnut tea
  • ½ cup water
  • ½ cup pineapple juice
  • 1 cup sugar
  • pinch of salt
  • 2 tbsp corn starch whisked with 2 tbsp water
  • praline or roasted walnut chunks


Step 1
Sift together flour, salt, baking soda and baking powder in a bowl and set aside.
Step 2
Beat sugar and butter together with an electric mixer until light and fluffy, about 5 minutes. Then add cream cheese, egg and vanilla and continue to mix for about a minute.
Step 3
Turn mixer speed to low and incorporate the flour mixture a few tablespoons at a time until thoroughly combined. Cover and chill the dough while making the filling.
Step 4
Preheat the oven to 350°F. Brew tea for 5 minutes, then strain into saucepan set over medium heat. Add sugar, salt and pineapple juice and let mixture boil slowly for about 5 minutes, stirring often.
Step 5
Add the cornstarch and continue to simmer on medium-low heat for another 5 minutes. Then take off heat and set aside.
Step 6
Roll the chilled dough into walnut sized balls (about 1 tbsp each) and arrange on cookie sheets one inch apart. Make an indent with your thumb in each cookie and bake for about 10-12 minutes.
Step 7
Remove from oven and quickly reshape the thumbprint with the back of a teaspoon. Fill each indentation with the tea syrup, being careful that they do not overflow.
Step 8
Place back into the oven and continue baking for 14-18 minutes or until the edges are lightly golden. Remove from oven and immediately top each cookie with walnuts. Makes about 50 cookies.

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