Buttery, melt-in-your-mouth shortbread cookies are ideal for satisfying a late-afternoon sweet tooth, and they also happen to pair well with another midday pick-me-up: tea. This treat combines the two and — bonus! — is compatible with a plant-based diet.
Stef over at Cupcake Project put baking with tea to the test and discovered that the trick is to make a tea-infused butter. I experimented with a tea-infused vegan butter substitute and got wonderful results. The shortbread still has the tender texture and rich flavor it's known for, and the earthy black tea and hint of citrus are happy twists on this classic cookie. Enjoy these cookies on their own or alongside a hot cup of tea.
Makes 25 2-inch cookies
Rich and buttery, these shortbread cookies are flavored with bold tea and vibrant citrus.
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