Berry Hibiscus Glazed Shortbread Cookies PLUS How to Throw a Brunch
  • makes 20 cookies
  • 1½ cups flour
  • ¾ cups powdered sugar
  • 1 stick unsalted butter, cold and cut into small pieces
  • a pinch of salt
  • 1 egg, lightly beaten
  • For the Glaze:
  • ½ cup water
  • 1 Lipton Berry Hibiscus tea bag
  • ¾ cup powdered sugar
  1. Preheat your oven to 375 degrees.
  2. With the dough blade in a food processor add the flour, powdered sugar and salt. Pulse a few times to combine.
  3. Add the diced butter and mix just until the dough resembles a course meal.
  4. Add in the egg and pulse until the dough just comes together, allow a little of the dry mix to remain, ensuring you don’t over mix.
  5. Place the dough onto a lightly floured surface and gently knead the dough until combined.
  6. Roll the dough into a log, a couple inches high. Wrap in a piece of plastic wrap and place in the freezer for about 15 minutes.
  7. Once the dough is slightly hardened slice into approx ¼- 1/2 inch rounds.
  8. Place on a lined baking sheet and bake for approx 12 minutes or until the bottoms and outermost edges are very lightly browned. Cool on a cooling rack with parchment under the rack.
  9. For the glaze, bring ½ cup water to a boil. Add in the tea bag and steep for 4-5 minutes {you want a nice concentrated flavor}. Whisk together ¾ cup powdered sugar and between 4½ and 4¾ tsp of the tea until smooth.
  10. Drizzle the glaze over the cooled cookies and refrigerate just until the glaze is hardened. Sprinkle powdered sugar over top before serving.
Recipe by LeMoine Family Kitchen at