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Rooibos Vanilla Shortbread Cookies

info TeaChef Level 1
1 m 2


  • 2 c. all-purpose flour
  • 1/2 c. sugar
  • 1/2 c. powdered sugar
  • 2 tbsp. loose Adagio rooibos vanilla tea
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 c. unsalted butter, cut into pieces


Preheat oven to 375 degrees F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the vanilla, 1 tsp. water, and butter. Pulse together until a dough is formed.

Divide dough in half. Place each half on a sheet of plastic wrap and roll into a 12" log, about 2" in diameter. Wrap and chill for 30 min.

Slice each chilled log into 1/3" discs. Place on lined baking sheets, 2" apart.

Bake until the edges are just brown, about 12 min. Let cool on sheets for 5 min., then transfer to wire racks.

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What people say

  • 
    Katie Grover

    Super easy and delicious cookie! I tried out 4 different tea flavors and all turned out amazing! My favorite was the lemon cloud! One helpful tip is make sure to grind up ur tea fine enough or you may have some tea bits stuck in your teeth but it's still tasty! This is now my new favorite cookie recipe and can't wait to try more tea flavors and have my whole family taste them for Christmas! Thank you so much for this recipe!!

    (I am vegan so I only subbed butter for a stick of plant based butter with no problems.)

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  • 
    Jessica Burl

    This recipe reminded me of a shortbread that I used to make with my mom, but with rooibos added, so I was excited to try it out. I do not have a food processor, so I mixed everything by hand, actually using my hands toward the end to get it in dough form. I let my butter get to room temperature (~60 deg F, 16 deg C) before mixing everything with it. Rather than rolling it in a log, after refridgerating the dough, I rolled it into one inch balls that I flattened before baking. My cookies also took at least 15 minutes before they got brown.

    A bit too sweet for my liking, but still enjoyable. I'll have to incorporate rooibos into more of my baking! This was great inspiration.

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