Tea-flavoured shortbread cookies

Cookies are a classic holiday treat that are fun to make, fun to eat and fun to give as a cookie mix in a Mason jar. The great thing about this cookie recipe is that it doesn’t require a mixer. All you need is a fork (or even just your hands)! The resulting cookie dough rolls out easily and bakes beautifully. Feel free to customize your cookie mix with your favourite tea or even a little dried culinary lavender. This cookie mix makes a sweet gift with a cute cookie cutter that will make everybody smile.

These pre-made jars are also perfect if you wish to take part in the Natrel Greatest Dessert Exchange. Make a bunch in advance and give them in December when the time is right!

Before giving your jar, don’t forget to download and print this tag with the ingredients and steps to make the recipe. 

 

Preparation

To prepare the cookie mix
  1. In a 500 mL Mason jar, carefully layer the sugar cookie mix ingredients. Close the jar and cover the lid with a piece of fabric secured with ribbon. Tie a cookie cutter to the Mason jar with the ribbon.
    To prepare the sugar cookies from the mix
  2. Preheat the oven to 350ºF (180ºC). Line a couple of baking sheets with parchment paper.
  3. Transfer the contents of the Mason jar to a large bowl. Mix together using a fork.
  4. Add the butter to the bowl and work it in with the fork (or your fingers) until the mixture resembles a fine crumble.
  5. Make a well in the centre of the mixture and add the egg yolk, milk and vanilla extract. Whisk together in the centre and then, using a fork, work the ingredients into the flour mixture itself. You can use your hands to press everything together and make sure all the ingredients are evenly mixed. Press and pat the dough into a disk, cover in plastic wrap and chill for about 1 hour.
  6. Roll out the dough on a floured surface until it’s about ¼ in. (0.65 cm) thick. Cut out shapes with the cookie cutter and transfer the unbaked cookies to the baking sheets, spacing them about 1/2 in. (1.25 cm) apart. Bake the cookies for about 14 to 16 minutes or until the edges turn slightly golden. Let cool 1 minute on the baking sheet. Transfer to a cooling rack and let cool completely.
  7. Gather the leftover dough scraps into a ball and roll it out to make as many cookies as possible (about 20 cookies total).
  8. Serve with a glass of Natrel Dark Chocolate Milk.

Janice Lawandi

Montreal, Quebec

Today, Janice works as a recipe developer and also writes about science in the kitchen.

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