Howard Test Kitchen: March 19 2013 Shortbread Tea Cookies

Here in the Test Kitchen, we're always looking for new ways to add flavor to our favorite dishes. So when we heard about using tea in cooking, we had to give it a try. And since tea goes so well with cookies, that's where we decided to start. For our dough, we creamed together some butter, sugar, a bit of vanilla just until it's light and fluffy. Next, we combine our dry ingredients: some flour, a little salt and a tablespoon of tea. That's regular tea that you probably have right in your pantry. Now we take that and we slowly add it to our butter mixture until it's evenly mixed. Then work it a little with your hands until it comes together as a soft dough.  And the great thing about this recipe is that you can use whatever tea you like. We used fragrant earl grey, but you can use anything from herbal to a green tea.  And we place the dough on some plastic wrap and roll into a into a log shape. Wrap it tightly and pop it in the fridge for about half an hour, like we would for any refrigerated cookies. And when it comes out of the fridge, we slice it and it's ready to bake. Or, if you want to really get fancy ... roll out the dough and cut it into the shape of tea bags using a paring knife. Once they're baked, you can enjoy them plain or dip the tips into chocolate for an extra special "wow." Either way, every buttery bite has a hint of tea. Yes, the recipe for "Shortbread Tea Cookies" is online now - just in time for your next afternoon tea party.  They're even good with coffee. You won't believe how much flavor a little tea adds. So much ... all you'll hear is ... "OOH IT'S SO GOOD!!"  And again and again and again