Rooibos Vanilla Shortbread Cookies
- 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.