Orange and Black Tea Olive Oil Shortbread Cookies

  • 3 cups all-purpose flour
  • 1¾ cups powdered sugar
  • 1 tablespoon black tea leaves, crushed
  • ½ teaspoon salt
  • 1 orange, zested and juiced (about 4T)
  • 1 cup olive oil
  1. In a medium bowl or stand mixer, add the flour, 1¼ cups powdered sugar, tea leaves, salt, and the orange zest and two tablespoons juice. Stir to combine.
  2. Slowly pour in the olive oil while stirring. Continue to stir until the olive oil is incorporated and a soft dough forms.
  3. 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.
  4. Preheat the oven to 350ยบ F. Line a baking sheet with parchment.
  5. Unwrap the logs of dough and slice ½" thick discs. Place the discs 2" apart on the baking sheet.
  6. Bake for 18 minutes until the bottoms are just turning golden.
  7. Remove the cookies from the oven and place on a baking rack to cool completely.
  8. Once the cookies have cooled, mix together the remaining powdered sugar and 1 tablespoon of the orange juice. Add more orange juice until a thick and smooth consistency is reached.
  9. 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.
  10. Makes 5 dozen cookies.
If desired, cookies can also be left without the added icing. The edges may also be rolled through granulated sugar before baking. These won't look "done" in a traditional cookie sense, but they will firm up as they cool.
Author: Shaina Olmanson
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Recipe by Food for My Family at