Hot Toddy Shortbread Cookies
These shortbread cookies get their name from the flavors of the comforting and soothing crisp-weather drink. Chamomile tea, honey, lemon, whiskey, and cinnamon blend together to in a biscuit that’s light delicious. You’ll want to make yourself a Hot Toddy to go with these! Yields about 50 shortbread cookies
Servings
45-50shortbread cookies
Servings
45-50shortbread cookies
Ingredients
Hot Toddy Shortbread
Tea and Honey Glaze
Whiskey Sugar
  • 1cup raw sugar(or other coarse sugar)
  • 1Tbsp whiskey(may substitute bourbon if preferred)
Instructions
Hot Toddy Shortbread
  1. In the bowl of a stand mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy (about 3-5 minutes). Add in the vanilla extract and mix until combined.
  2. Open your six sachets of tea, pouring the contents into a food processor. Grind until you have fine pieces of tea leaves.
  3. In a medium bowl, whisk together the ground tea leaves, flour, lemon zest, and cinnamon. Add these dry ingredients to the butter and sugar mixture a little at a time, mixing until the dough is in a stage of large clumps.
  4. Add 1 Tbsp of whiskey or bourbon and mix until the dough comes together.
  5. Split the dough in half and flatten into discs. Wrap in plastic wrap and refrigerate at least 30 minutes.
  6. Preheat the oven to 300°F and line two baking sheets with parchment paper. Remove the dough from the fridge and, using either a dusting of flour on the countertop or two pieces of parchment paper, roll it out until it’s about 1/3-1/2 cm thick. Using a cookie cutter or a knife, cut the dough into your preferred shapes and line the cookies on the prepared baking sheets. Dock with a fork and bake 25-28 minutes until the edges begin to turn golden brown. Remove from the oven and allow to cool on a wire rack.
Tea and Honey Glaze
  1. Place two teabags into a mug and boil 1/4 cup of water. Pour the boiling water into the mug and allow to steep for about 5 minutes. Remove the teabags from the water–make sure to squeeze the bags to get as much flavor as you can. Sift your powdered sugar into a medium bowl and whisk together with 1-3 Tbsp of tea and 1-2 Tbsp of runny honey.** Dip 1/2 of your Hot Toddy shortbread into this glaze and allow.
Whiskey Sugar
  1. Place the sugar and whiskey (or bourbon) into a small, lidded tupperware. Shake until combined. The sugar may be a bit wet, but it will dry over time.
  2. Before the glaze has set, sprinkle the whiskey sugar over the glazed half of the shortbread cookies. Allow to dry on a wire rack.
Recipe Notes

*If you want a bit of whiskey or bourbon flavor in the glaze, swap in 1 Tbsp of whiskey or bourbon for 1 Tbsp of tea.

**In a glass or a mug, microwave the honey for about 8-10 seconds on high heat.

Use coarse sugar such as raw sugar for the topping on these–granulated sugar clumps together much more and no one want to take a bite into that!

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