Meyer Lemon & Rose Petal Shortbread Cookie Recipe

By April 22, 2016 Cooking with Tea

It’s April! The sun is out more, the rain is warmer, and everyone is itching for summer. We’re excited to share with you a recipe using a spring and summer tea favorite: Meyer Lemon  

Some don’t consider Meyer Lemons a true lemon at all – but that doesn’t have us worried. Native to China, many botanists believe that the Meyer Lemon is a cross between traditional lemons and breed of orange, lending it a sweeter flavor. Its combination of mildly tart and sublimely sweet made it a no-brainer when we chose to pair it with tart rooibos, lemongrass, orange peel, and of course, green tea! (Needless to say, we made sure each ingredient was Organic!)

Meyer Lemon and Rose Petal Shortbread Cookie Recipe - Art of Tea

Here are 4 Facts you might not know about Meyer Lemons:

  1. Stay in Season: Meyer Lemons are particularly seasonal – you can usually only find them fresh between December and May. Luckily, they stay safe and dry in our tea all year round!
  2. Drinking to Detox: Lemon water – including water infused with Meyer Lemons – naturally helps inhibit toxins. A great excuse to add a little extra fresh Meyer to your tea while it’s still in season.
  3. Common House Plant: If you’re in China, you might see Meyer lemon plants potted in many households as ornamental trees. Not all of them are fruit bearing, but they do love warm days, just like us!
  4. Lemons are Pretty Magical: Meyer Lemons are of course a part of the lemon family, and countless evidence shows lemons have a profoundly positive effect on your body. Paired with the benefits of green tea, we think there’s a pretty good case for our Meyer Lemon tea becoming your new morning ritual!

We absolutely love how seamlessly the flavor of rose brings out the best in our Meyer Lemon tea. After grinding the tea to make it a touch finer, we realized its flavors would be fantastic in a traditional shortbread cookie! We tossed in a few more rose petals and the results were delightful, crumbly, and delicately nuanced. We hope you enjoy these cookies as much as we did!

*You can substitute our Welcome or Lemon Meringue herbal teas for the rose petals.

If you try this recipe out at home, we would love to see how your cookies turn out! Share your photos with us on Twitter or tag @artofteala on Instagram!

MEYER LEMON AND ROSE PETAL SHORTBREAD COOKIES
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Ingredients
  1. 8 ounces of unsalted butter, at room temperature
  2. ½ cup and 2 Tablespoons raw cane sugar
  3. ½ teaspoon coarse salt
  4. 1 ½ Tablespoons Meyer Lemon tea (pulsed or ground so the tea is broken down slightly)
  5. 1 ½ Tablespoons dried rose petals
  6. ½ teaspoon vanilla extract
  7. 2 cups all purpose flour
Instructions
  1. Using a mixer, cream the butter.
  2. Add sugar and salt, and mix a bit more, just enough to combine evenly.
  3. Mix in the tea, rose petals, and vanilla.
  4. At a low speed, incorporate the flour in ¼ cup increments. Let it mix until the dough is crumbly, but uniform. (Try not to over mix.)
  5. Form your dough into a flat disk, wrap it in plastic or place in between two sheets of parchment paper, and let chill for 2 hours in the refrigerator.
  6. Roll out the dough on a lightly floured surface, until it’s roughly ½ inch thick.
  7. Layer between two pieces of parchment and place in the freezer for no less than 30 minutes.
  8. Remove the sheet of dough. Preheat the oven to 325ºF.
  9. Cut out the cookies with your favorite cookie cutter and place on a parchment lined baking sheet, moving quickly so the dough remains manageable. (If it begins to get too soft, simply place it in the freezer for an additional 10 minutes.)
  10. Bake the cookies for 15 minutes. Rotate the cookie sheet and bake for an additional 10 minutes, or until the cookies are golden brown in color.
  11. Let cool on a baking sheet and enjoy with a hot cup of tea!
ArtOfTea http://blog.artoftea.com/

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Art of Iced Matcha Recipe

By April 15, 2016 Cocktails, Mocktails & More

There’s nothing quite like an iced tea on a warm spring day. Today we’re sharing our iced matcha recipe using our Haru No Ko Ceremonial Grade Matcha. It’s perfect for a morning pick-me-up, to take on a spring picnic, or even a fun treat to serve to guests!

Art of Iced Matcha - Art of Tea

Our Haru No Ko matcha is a vibrant green color with a nice creamy finish. Whether you’re a matcha pro or just starting to enjoy it, this is the perfect matcha for you!

Art of Iced Matcha - Art of Tea

Art of Iced Matcha - Art of Tea

Art of Iced Matcha - Art of Tea

Art of Iced Matcha - Art of Tea

Art of Iced Matcha - Art of Tea

Pick up a tin of Haru No Ko matcha, then simply save or print the recipe card below and you’re ready to make this refreshing spring drink!

If you try this recipe out at home, be sure to share your photos with us on Twitter or Instagram by tagging Art of Tea or using the hashtag #MyArtofTea

Art of Iced Matcha
Print
Ingredients
  1. 4g/1 tsp. Grade A Matcha
  2. 8 oz. cold water
  3. 4 oz. ice
Instructions
  1. Scoop and sift Art of Tea matcha into a bowl or wide cup.
  2. Add 4 oz. cold water and whisk until foam appears and the matcha is fully suspended in liquid.
  3. Add remaining cold water and ice, stir until fully mixed.
  4. Serve in a tall glass over ice.
Notes
  1. If you don't have a matcha whisk available, try a hand held frother or shake vigorously in a cocktail shaker.
  2. For an extra treat add one of the following: 1/4 tsp. vanilla extract, 1 tbsp. raw honey, or 2 tbsp. ginger extract.
  3. Sweeten to taste with simple syrup.
ArtOfTea http://blog.artoftea.com/

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Hibiscus Cooler Sangria Recipe

By April 14, 2016 Cocktails, Mocktails & More

With spring in full swing and summer right around the corner, we couldn’t wait to share this delicious Hibiscus Cooler Sangria recipe with you! Whether you whip this up for a BBQ, picnic, dinner service, or anything in between, you and your guests are sure to love the lively blend of Hibiscus Cooler used in this refreshing recipe!

Hibiscus Cooler Sangria - Art of Tea

Hibiscus Cooler Sangria - Art of Tea

Hibiscus Cooler Sangria - Art of Tea

Ready to give this recipe a go? Order a pouch of our Hibiscus Cooler, then simply save or print the recipe card below and you’re ready to make this refreshing drink all spring and summer long!

Show off your finished product on Twitter or Instagram by tagging us or using the hashtag #MyArtofTea

Hibiscus Cooler Sangria
Print
Ingredients
  1. One 2qt. pouch of Art of Tea's Hibiscus Cooler
  2. 4 cups boiling water
  3. 1lb. sliced fruit
Instructions
  1. In a large container, brew one 2qt. pouch of Hibiscus Cooler in 4 cups hot water for 5 minutes.
  2. Remove tea pouch and allow concentrate to cool to room temperature.
  3. Add your choice of sliced fruit: oranges, apples, berries, etc.
  4. Allow to steep for 6 hours.
  5. Serve in a large pitcher over ice.
  6. Add steeped fruit to as garnish.
ArtOfTea http://blog.artoftea.com/

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