These cookies are a dream, but exporting these photos was a nightmare. But here we are with screenshot versions...don't judge, but my Lightroom isn't working well...so here we are. And I'm only crying a little...or a LOT.
This was supposed to be a collaboration with other bloggers for the #VirtualCoffeeParty2018. You could create a recipe with coffee or tea, then share each others post...and our love of coffee/tea. So I'm made my fave shortbread cookies and infused the butter with my favorite Firepot tea.
So, with these issues, I DID miss the deadline...but I'm still sharing their recipes cuz they're awesome bloggers and recipes and you'll love them. The lovely TermiNator Kitchen though has added me after the fact, so hopefully you can catch me on their sites too! So check out their recipes here and my recipe at the bottom of this post.
Alexcrumb • Vegan chocolate meringue pie
Ananás e Hortelã • Strawberry Rolls with White Chocolate Glaze
Black.White.Vivid • Emirati Sweet Dumplings with Coffee Syrup (Luqaimat)
Cloudy Kitchen • Tiramisu Sheet Cake
DisplacedHousewife • Banana Espresso Cake with Espresso Bean ButtercreamFeed The Swimmers •
Flor de Cerejeira • Mocha Orange Entremet
Flour Covered Apron • Espresso Banana Muffins with Chocolate Espresso Glaze
From Scratch Mostly • Argentinian Dulce de Leche Churros, Dipped in Coffee Chocolate Sauce
Harvest & Honey • Mocha-Braised Pork & Polenta Bowls
HonestlyYUM • Cafe Con Tres Leches Cake
Love Olive • Breakfast Almond Pancakes with Coffee Syrup
Milk of Thy Kindness • Best and Easy Coffee & Avocado Indo Style
Stems & Forks • Espresso Cinnamon Buns
TermiNatetor Kitchen • Blueberry Creme Fraiche Coffee Cake
The Almond Eater • Mocha Tahini Fudge
The Korean Vegan • Vegan Tiramisu
1 1/2 cups butter
2 1/2 Tablespoons tea leaves
1 cup butter (infused)
1 cup sugar, more for dusting
2 1/4 cups flour
1 teaspoon tea leaves, blended
1/4 teaspoon salt, more for dusting
Place butter in a pan on the stove over medium-low heat. Don’t let the butter brown, but liquefy.
Add tea leaves and let steep for 5 minutes on low heat.
Remove from heat and let sit for another 5 minutes.
Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the tea leaves to get as much butter as possible. You want 1 cup in the end.
Let butter solidify and get cold again. Place in the refrigerator until hardened again.
In a mixer add butter and cream with sugar until smooth.
In a separate bowl mix flour, tea leaves and salt. Slowly add dry ingredients into butter and sugar mixture.
Once added completely, let the dough become one full dough ball. Wrap in plastic wrap and allow to cool for 1 hr.
Preheat oven to 325 F and use parchment paper to line 2 baking sheets.
Roll out dough onto a floured surface about 1/4 inch thick. Use a cookie cutter to cut shapes out. Place on pan. Dust with a bit of sugar and salt.
Bake for 22-25 minutes, until golden brown. Allow to cool and enjoy