I love these early days of winter. I love watching the leaves change, the smell of the fireplace, the cold nip in the air…and I especially love the holidays! Of course my favorite part about winter is curling up with a good book and a cup of tea!! I keep a large assortment of flavors and I think that any flavor will do just fine for this particular recipe.
I found this recipe for Earl Grey Shortbread Cookies by Claire Robinson of 5-Ingredient Fix. If you are not familiar with Ms. Robinson, I absolutely recommend perusing her online recipe index~ you will be amazed at what you can do with 5 ingredients!
Although, I must admit that my alterations for this recipe call for 7 ingredients. I substituted half of the butter with apple sauce and I added shredded coconut. The coconut is completely optional, but I feel that it pairs quite nicely with the tea. Speaking of tea, I decided to use rose hip tea infused with raspberry and other fruit in place of the Earl Grey. However, you can use any flavor you like. Any tea will make a fine substitute.
Of all my recipe makeovers, this one has to be my favorite! These delicate cookies have a subtle but distinct sweetness and aroma that will truly delight your senses. Try them and love them!
Shortbread Rose Cookies
(Adapted from Claire Robinson)
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time 12 minutes
Serves: Approximately 2 dozen
For Shortbread Rose Cookies you will need:
2 cups AP flour
4 teabags of rose hip tea
¾ cup confectioner’s sugar
1 teaspoon vanilla
1 cup butter, room temperature
½ cup apple sauce
In a food processor, pulse together flour, tea and confectioner’s sugar, until tea is just spotted throughout the mixture. Add the vanilla, butter and apple sauce. Pulse together just until a dough has formed. Place dough on a sheet of plastic wrap and roll into a log, about 2½-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 350 degrees F.
Slice the log into 1/3-inch thick disks. Place on parchment lined baking sheets. Bake cookies until the edges are just brown, about 15 minutes. Let cool on sheets for about 5 minutes and then transfer them on a wire rack to finish cooling completely. If you like, dust with a little powdered sugar before serving.