Pine Tea Shortbread Cookies are a delicious and unique twist on the traditional shortbread cookie. The addition of pine tea infuses the cookies with a subtle piney citrus flavor that pairs perfectly with the buttery sweetness of the shortbread. The thyme and juniper berries add a touch of earthiness and complexity to the overall flavor profile, making these cookies a true culinary experience.

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One of the great things about this recipe is how easy it is to make. You'll start by tearing open the tea bag and pouring the contents into a large mixing bowl. Next, you'll combine the dry tea, butter, sugar, orange zest, and salt. Mix everything together until it becomes a creamy consistency. Gradually add the flour, mixing thoroughly after each addition, until you have a ball of dough.

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Once the dough is ready, you'll divide it in two and roll each half into a log shape. The recipe suggests using parchment paper to help with the rolling process, which is a great tip as it makes it much easier to handle the dough. Once the logs are formed, freeze them for 15 minutes to firm them up.

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When you're ready to bake the cookies, preheat your oven to 350°F. Remove the logs from the freezer and slice them into 1/4-inch-thick rounds. Place the cookies on a parchment-lined baking sheet, leaving about an inch of space between each cookie. Bake until the edges are golden brown, which will take around 10-20 minutes.

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The recipe yields about 4 dozen cookies, which is a great amount to share with friends and family. Not only do these cookies taste great, but they also smell amazing while baking, filling your kitchen with the scent of pine and citrus.

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Pine Tea Shortbread Cookies are a unique and delicious treat that are easy to make and perfect for sharing. Give this recipe a try and enjoy the taste of the outdoors with every bite!

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INGREDIENTS

• 1 Tea Bag ( Ivory Honeycomb Pine Needle Enhanced W/Thyme & Juniper )
• 1 cup unsalted grass-fed butter, softened
• 1/2 cup granulated organic sugar
• 2 teaspoons orange zest
• Pinch of Himalayan pink salt
• 2 cups all-purpose organic flour

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INSTRUCTIONS

1. Tear open the tea bag and pour into a large mixing bowl.
2. Combine the dry tea, butter, sugar, orange zest, and salt. Mix with a wooden spoon until creamy.
3. Gradually add the flour. Mix thoroughly after each addition to form a ball of dough. Mix with a wooden spoon, your fingers, or both.
4. Divide the dough in two and place each dough ball on a large sheet of  parchment paper. Fold the paper on top of the dough to use the paper as an aid in rolling the dough into a log.  Roll and smooth out until  the log is 1.5-inch diameter. Twist each end of the parchment paper to close in the dough and freeze for 15 minutes.
5. Meanwhile, preheat the oven to 350°F.
6. Unwrap the dough and cut into 1/4-inch-thick round slices. 
7. Place the cookies 1 inch apart on parchment parchment lined baking sheets. Bake until the edges are golden brown, about 10-20 minutes. Transfer to a wire rack to cool.

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YIELD

Makes about 4 dozen cookies

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