epicurious5.0
Any Tea or Coffee Shortbread Cookies
Pick any sort of coffee or tea to turn this moreish make-ahead cookie dough into a caffeinated treat fit for breakfast or dessert.
👥 18 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 25 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●baking sheet
- ●oven
- ●pan
📝 Preparation Steps
1
If using whole or ground tea leaves or ground coffee, process or blend ¼ cup (50 g) granulated sugar and 2 Tbsp. whole or ground tea leaves or ground coffee (see chef’s note) in a food processor until tea or coffee is ground to a coarse powder, 1–⏱️ 2 minutes, then transfer to the bowl of a stand mixer fitted with the paddle attachment.
. whole or ground tea leaves, powdered tea (such as matcha or hojicha), ground coffee, or instant coffee or espresso powder (see cooks’ note)2 Tbsp(2 sticks) unsalted butter, room temperature1 cup
2
If using powdered tea or coffee, mix ¼ cup (50 g) granulated sugar and 2 Tbsp. powdered tea (such as matcha or hojicha) or instant coffee or espresso powder in the bowl of a stand mixer to combine, then attach bowl to mixer fitted with paddle attachment.
3
Add 1 large egg yolk, 1 cup (2 sticks) unsalted butter, room temperature, ¾ cup (83 g) powdered sugar, and 1 Tbsp. vanilla bean paste or vanilla extract and beat on medium-high speed, scraping down sides of bowl as needed, until light and fluffy, about ⏱️ 2 minutes. Turn off mixer.
large egg yolk1(2 sticks) unsalted butter, room temperature1 cup. vanilla bean paste or vanilla extract1 Tbsp
4
If using whole or ground tea leaves or ground coffee, add 2⅓ cups (292 g) all-purpose flour. If using powdered tea or coffee, add 2 cups plus 3 Tbsp. (276 g) all-purpose flour. Add 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and mix on low speed just until a soft dough forms with no dry streaks left, about ⏱️ 1 minute.
(2 sticks) unsalted butter, room temperature1 cup⅓ cups (292 g) all-purpose flour2. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp
5
Transfer dough to a surface and roll into a 9½x1¾" log. Sprinkle ½ cup (60 g) raw sugar onto a rimmed baking sheet or large rimmed plate and roll log in sugar, gently pressing it into sides to adhere, until evenly coated. Tightly wrap in plastic and chill in freezer at least ⏱️ 30 minutes.
6
Place racks in upper and lower thirds of oven and preheat to 350°. Cut log into ⅓"-thick rounds. (If the dough is too cold to slice and starts to crumble, let sit at room temperature ⏱️ 10 minutes, then try again.) Divide shortbread between 2 parchment-lined baking sheets, spacing at least 2" apart. Chill in freezer ⏱️ 15 minutes.
7
Bake shortbread, rotating pans top to bottom and front to back halfway through, until matte looking, fragrant, and golden brown around the edges, 20–⏱️ 24 minutes. Let cool on baking sheets. Do ahead: Dough can be made 1 week ahead. Keep frozen.
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