Tea Dunking Cookies-
I enjoy dunking a cookie or two in my tea. These easy to make tea dunking cookies get soft when dunked and then pop them in your mouth and you will have an instant smile. The simple joy of a cup of tea and cookies (aka biscuits) can make all of the difference in a day that has been rough, to a day that is now behind you. I always liked dunking Walker shortbread cookies when I didn’t make time to bake my own. Since I can’t have packaged shortbread cookies anymore it seems only logical ( did you just hear Leonard Nimoy’s voice in your head?) that I should share this simple Orange shortbread cookie recipe with you today.
Shortbread cookies are one of the easiest cookies to make, and they top the list for tea dunking. They have very few ingredients which allows for some creativity. Add a little extra magic, please see Katie’s Tid Bits Below* and your cookies will find their way to your favorites list fast. This recipe has sugar free and lactose free substitutions provided in the Katies Tid Bits section. I do not dust my cookies with powdered sugar. But my hubby and our grandchildren like too and it is a nice option if you need to quiet a sweet tooth.
This recipe requires refrigeration prior to making.
What You Need
2 Cups all-purpose flour
½ Cup powdered sugar (plus extra for dusting, optional)*
1/2 tsp. Salt
1 tsp. Orange extract*
1 1/4 Cups unsalted soft butter (room temperature)*
1 tsp. Milk* (if you will eat the cookies straight away use water if you won’t)
Large mixing bowl
Parchment paper (or nonstick cooking spray)
Jelly roll pan (wax paper or cling wrap)
Clean counter for rolling dough log
Wire cooling rack
Before You Start: Preheat the oven to 375°, line baking sheets with parchment paper and set aside.
Lets Make It! In a mixing bowl combine flour salt and powdered sugar; mix well with a fork to combine. Add orange extract, butter and the 1 teaspoon milk (or water). Mix well with a fork to combine. Using your hands knead the dough into a large ball. Put the dough on a sheet of cling wrap and roll into a dough log, about 2 inches in diameter and 6 inches long. Twist each end of the cling wrap in opposite directions. Place the cling-wrapped dough log into the refrigerator for a minimum of 45 minutes. You can also make this ahead of time, the night before and bake the next day.
Remove the cling wrap from the dough log and slice ¼ inch thick slices. Place the slices on your prepared baking sheet about 2 inches apart. Bake about 15 minutes (or until the edges are light brown). Remove from the oven and let cool on the cookie sheets for a few minutes. Transfer to cooling racks and dust with powdered sugar, let cool for about 15 minutes.
Serves 6 two cookies each
*Katies Tidbits, feeling traditional? Substitute vanilla extract instead of orange. Feeling fancy? Use 1/2 teaspoon orange zest in the dough. Feeling nutty? You may also like these with pecan extract and try putting a pecan slice on the cookies before placing in the oven.
Equal parts substitutions- lactose free margarine and milk. Equal parts Sugar free powdered sugar. (2 Cups Splenda granular sugar add 4 Tbsp cornstarch. Mix with a fork until well combined. Makes two cups.)
What are your favorite tea dunking cookies?
I hope to see you all back here for the Thursday Favorite Things link Party, it is loads of fun and the new logo will be revealed!