Cookie of the Month: September 2024
“There’s nothing better than sitting on the front porch in the late summer months enjoying a mason jar of sweet tea and sharing a tin of shortbread cookies. Here is a cookie that combines both southern staples. During the holiday season, the culinary team includes this cookie to our cookie package so members can enjoy them with their family and friends at the lake.” - Isaac Spencer
Sweet Tea Shortbread Cookies
Isaac Spencer, Executive Chef at Old North State Club
Ingredients:
2 sticks (1 cup) unsalted butter, softened at room temperature
1/2 cup confectioner’s sugar
2 cups all-purpose flour
1/2 tsp salt
2 small bags of Lipton Iced Tea
1/2 tsp vanilla extract
Directions:
Add dry ingredients to a large bowl and mix. Cut open the teabag(s) and add in. Combine thoroughly. Set aside.
In a stand mixture with a paddle attachment, cream the butter and sugar. Mix until light and fluffy.
Add the vanilla and mix.
Slowly add the dry ingredients from the large bowl into your stand mixture with the paddle going. It will be dry and crumbly at first, but then it will moisten and come together. Mix until just combined and do not overbeat.
Form the dough into a circular log. Cover with wax paper.
Chill in the fridge for a minimum of 30 minutes, preferably an hour. You can chill for up to 24 hours.
When ready to bake, preheat the oven to 350F°. Line a baking sheet with parchment paper.
Slice the tea biscuits log into 1/4 inch cookies and place on your cookie sheet.
Bake for 15 - 20 minutes and remove from the oven. Leave for a few minutes and move to a cookie rack to let cool completely.
Note: if your cookie dough seems dry and is getting caught on the stand mixer attachment, you can bring it out of the bowl and hand mix it. Sometimes, that's just easier!
Yields 24 cookies