We've partnered with Jill Patel from Sugar Spice Life to bring you this amazing recipe of Cookie Butter Shortbread Cookies with a sweet glaze made from Tahmina Saffron Chai!
Here are some of Jill's recipe notes:
"These cookie butter shortbread cookies are so so good! The cookie butter makes the texture even more buttery than an already buttery shortbread (not in a greasy way). Actually its almost peanut buttery!! The touch of salt really balances out the entire cookie! It is such a vital ingredient, do not forget it!
Shortbread cookies are really simple buttery sweet crumbly cookies. They are traditionally made with just flour, sugar and butter. They are the perfect pairing with tea, coffee and especially chai! What goes better with tea cookies than a glaze made with tea?"
Sounds like the perfect weekend treat! Give these cookies a try and tag us #teaforthebrave for a chance to be featured!
Cookie Butter Shortbread Cookies
- 1½ cups butter room temperature
- 3 tablespoon cookie butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups all purpose flour
Chai Glaze
- 1 cup powdered sugar
- ½ cup milk
- 1 chai tea bag
INSTRUCTIONS
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Cream together butter, cookie butter and powdered sugar in a hand mixer on low speed until mixture is airy.
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Add in vanilla extract and salt. Blend together.
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Add in the flour and incorporate the flour on low speed until the dough comes together.
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Take the dough out on a square of plastic wrap. Pat the dough into log and shape.
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Place the dough in the freezer for 30 minutes.
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Preheat oven to 350°F, prepare a baking sheet by lining with parchment paper
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Cut the cookie dough into ½ inch slices and place on a parchment lined baking sheet.
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Bake for 10-12 minutes. Cool before serving.
Chai Glaze
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Warm about ½ cup milk, steep chai tea bag in warmed milk for at least 10 minutes.
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In a stand mixer or using a hand mixer, combine all of the powdered sugar and add a 1 tablespoon at a time of chai steeped milk. I used 3 tablespoons of the milk to get a nice thick glaze consistency.
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Dip the cooled shortbread cookies into the glaze and let the glaze harden (about 1-2 hours) before serving and storing.
