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
- 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.
- Slowly pour in the olive oil while stirring. Continue to stir until the olive oil is incorporated and 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 350º F. Line a baking sheet with parchment.
- Unwrap the logs of dough and slice ½" 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 orange juice. Add more orange 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.
- 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 http://foodformyfamily.com/recipes/orange-and-black-tea-olive-oil-shortbread-cookies