Jasmine Shortbread Cookies
User Reviews
5
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Prep Time
12 hrs
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Cook Time
10 mins
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Total Time
12 hrs 10 mins
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Servings
12
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Calories
238 kcal
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Course
Dessert
Jasmine Shortbread Cookies
Description
These cookies start with jasmine tea leaves ground to a fine powder and blended thoroughly into softened unsalted butter, which sits overnight to absorb the jasmine aroma. The next day, the mixture is combined with vanilla extract, powdered sugar, flour, and salt to form a soft dough. Rolling the dough to a quarter to one-third inch thickness ensures even baking and a delicate texture. The cut shapes bake at 350°F until edges turn golden, producing a shortbread with a delicate crumb and floral note.
The jasmine infusion is the distinguishing feature, providing a refined scent and flavor that complements the buttery base. The cookies maintain the traditional shortbread texture with a slight crispness on the outside and tender centers.
The recipe yields about three dozen cookies, typically served in small portions. They pair nicely with a cup of tea, enhancing the overall jasmine experience in both cookie and drink.
Ingredients
- 3 tablespoons jasmine tea leaves
- 2 ticks butter at room temperature, unsalted
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Grind the jasmine tea leaves in a spice grinder or mortar & pestle until you get a fine powder (a few remaining bits of leaf is fine). Blend the butter and jasmine tea together with a rubber spatula, and allow to sit at room temperature overnight.
- Preheat your oven to 350°F/175°C, and line a baking sheet with parchment paper.
- Combine the butter mixture with the vanilla and powdered sugar in a large bowl using a rubber spatula, or in a stand mixer fitted with a paddle attachment. Then add the flour and salt. Continue mixing until a soft dough forms.
- On a lightly floured surface, with a lightly floured rolling pin, roll out the dough to a 1/4-inch to 1/3-inch (0.75cm) thickness. (The thinner the cookie, the less time it will take to bake). Cut out cookies using a 2-inch (5cm) rectangle or round (or whatever shape you like) cookie cutter.
- Transfer to the parchment lined baking sheet, and bake for 10-14 minutes, or until the edges are just beginning to turn golden brown.
Notes
- This recipe makes approximately 36 cookies, with a typical serving size of 3 cookies.
- Allowing the butter and jasmine tea mixture to rest overnight enhances the floral flavor in the cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 100mg | 4% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 471IU | 9% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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