We tried goats milk butter for the first time a few months ago at Cyrus in Healdsburg and couldn’t get enough. I’m not sure if it was just the butter that was so good or spreading it on the house made selection of warm bread they brought to the table but I was definitely intrigued by the goats milk butter. When I found it at my local market I picked it up planning to use it in my baking. I thought that a good place to start would be with a simple butter cookie like shortbread. I guess I should also mention that I’ve been wanting to pulverize tea to use in shortbread so there you have it, goat milk butter and Moroccan mint tea together in one meltingly delicious shortbread cookie. This recipe is simple, it can be made with regular butter and any kind of loose tea that you would like to pulverize. I keep an electric coffee bean grinder that I only use for spices and that worked really well for this recipe. I rolled the dough into logs which I sliced but I think you could chill this dough, roll it out and cut it into shapes. I think the small coin shaped slices are cute and for sure the easiest way to quickly form and bake off these cookies.
Ingredients and Directions for Moroccan Mint Tea Shortbread Cookies
1&3/4 cups All Purpose Flour
1/4 cup white rice flour
2 Tablespoons finely ground Moroccan Mint tea, The Republic of Tea brand
1/2 teaspoon sea salt
1 cup Meyenberg European Style Goat Milk Butter, at room temperature
1/2 cup confectioners sugar
1 teaspoon peppermint oil
Preheat oven to 350F
Line two baking sheets with silpats
Note: I pulverized loose leaf Moroccan Mint tea which is a mixture of green tea and peppermint tea in a spice grinder for this recipe.
In a medium bowl whisk together the all purpose flour, white rice flour, mint tea and sea salt.
In a stand mixer beat the butter with the confectioners sugar until fluffy, about 3 minutes. Beat in the peppermint oil. Gradually beat in the flour mixture.
Remove the dough from the mixer and divide in half. Place each half on a sheet of plastic wrap, form into a log using the wrap to help. Tightly wrap the dough and chill for about one hour or until firm.
Slice into 1/4 inch thick rounds. Place on the baking sheets and bake for about 15 minutes or until slightly brown on the bottom.