Chai Tea Shortbread Cookies


  • 2 cups all-purpose flour
  • 2 tablespoons loose Republic Chai® Tea*
  • 1/2 teaspoon salt
  • 3/4 cup confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) butter, room temperature

* If using Republic Chai® Full-Leaf, grind the tea into a rough powder in a spice grinder. If using Republic Chai® Black Tea Bags, cut open the tea bags and measure.

How To Make

In a food processor, pulse together the flour, tea, and salt, until the chai tea is spotted throughout the flour. Add the confectioner’s sugar, vanilla, and butter. Pulse together until dough is formed. Place dough on a sheet of plastic wrap or wax paper, and roll into a log. Tightly twist the ends and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart. Bake until the edges are golden, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.