Renewal Tea (Rose) Infused Shortbread Cookies

Ingredients

3 TBS milk (plus more, if required)

1 TBS Renewal Tea

1 ½ sticks of unsalted butter, at room temperature

½ cup sugar, plus extra for sprinkling

1 tsp pure vanilla extract

1 tsp clementine or orange zest

1 ¾ cups all-purpose flour

1/8 tsp salt

Directions

1. Prep milk ahead of time – In a small pot over medium heat, heat milk to just before it boils and remove from heat. Use 1 TBS of Renewal Tea to infuse the hot milk. Allow to cool to room temperature, then refrigerate and allow to continue steeping overnight (8 – 12 hours). (NOTE: You can put the loose tea straight into the milk OR you can use a tea ball to infuse; either way just be sure to strain it back out prior to using it in the recipe! 😉 ) 
2. In a large bowl, mix together the butter and 1/2 cup of sugar until they are just combined. Add zest of clementine (or orange) and combine. Then add the vanilla extract & 2 Tbsp of the infused milk and combine. 
3. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. (NOTE: If dough is dry and crumbly, add more milk 1 tsp at a time until the dough comes together; if you would like extra rose flavor you can use rose water instead of milk)
4. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
5. Preheat the oven to 350 degrees F.

1. Roll the dough 1/4-inch thick on a lightly floured surface and cut into circles or rectangles using a cutter. (NOTE: If a cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges, cut with a butter knife, or use a narrow flute glass.)
2. Place the cookies on a baking sheet lined with parchment paper and sprinkle with sugar and/or rose petals. Bake for 12-13 minutes, until the bottoms begin to brown. Allow to cool to room temperature.
3. Enjoy! 😊

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