With a delicately floral hint of lavender, these tender, buttery cookies are a perfectly elegant tea-time treat!
Serenity Now Shortbread
Print recipeIngredients
- 5 teaspoons Serenity Now Tea (ground up in coffee grinder)
- 1/2 cup Unsalted Butter (room temperature)
- 1/4 cup Sugar
- 1 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1/4 teaspoon Salt
Directions
| Step 1 | |
| Heat the oven to 350 degrees F. | |
| Step 2 | |
| On medium speed, cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and blend until the sugar is incorporated. | |
| Step 3 | |
| In a medium sized bowl, stir together the flour, cornstarch, ground tea and salt. Then add the dry ingredients to the butter mixture. Blend on a low speed, just until the ingredients are almost incorporated. | |
| Step 4 | |
| Lightly dust your counter with flour, turn the dough onto it, and gently press the mixture together until the dough becomes workable. | |
| Step 5 | |
| With a rolling pin, roll the dough out to a little less than 1/4-inch thick and use a cookie cutter to cut disks. Place onto a cookie sheet. | |
| Step 6 | |
| Bake for 10 to 15 minutes more, until golden all over and very lightly browned. | |
| Step 7 | |
| Allow cookies to cool then move then to a wire rack to finish cooling. | |
