3 C all-purpose flour
1 1/4 + 1/2 C powdered sugar
1 T black tea leaves, crushed
1/2 tsp salt
2 lemons, zested and juiced (about 4 T, divided)
1 C of The Olive Bin's Lemon Olive Oil
Lemon Shortbread Tea Cookies
Ingredients
Directions
- In a medium bowl or stand mixer, add the flour, 11⁄4 cups powdered sugar, tea leaves, salt, and the lemon zest and two tablespoons juice. Stir to combine. Slowly pour in the olive oil while stirring until a soft dough forms.
- Split the dough into two equal parts and roll into 2" thick logs. Wrap each log in a piece of parchment or wax paper. Place in the freezer and refrigerate for at least one hour. Preheat the oven to 350 F. Line a baking sheet with parchment.
- Unwrap the logs of dough and slice 1⁄2" thick discs. Place the discs 2" apart on the baking sheet. Bake for 18 minutes until the bottoms are just turning golden. Remove the cookies from the oven and place on a baking rack to cool completely.
- Once the cookies have cooled, mix together the remaining powdered sugar and 1 tablespoon of the lemon juice. Add more lemon juice until a thick and smooth consistency is reached.
- Using a pastry bag or a small sandwich bag with one corner snipped, drizzle the icing over the cooled cookies. Allow to set before packaging.
