Lavendar and Caramel Shortbread Tea Cookies

Today I am about to get all sorts of lady like up in here.  I am talking pink frills, polka dots, ribbons, bows and panty hoes.  I am talking baby showers, wedding showers, birthday parties, and tea parties.  Pretty much any occasion that you need something girly to serve.

I know you might find it surprising that I even know how to be a lady – I can see you rolling your eyes, right this minute.  And I’ll take that, since the occasions I’ve acted like a lady I can count on 1 hand.

Judge me if you want, but I know that’s why you love me.  If you thought I was going to be all Emily Post you’d be eyebrows deep in wine right now, cause you’re my crowd. I get you.  You ain’t no lady either, tramp.

So let’s pretend, since we are all on the same page here, that there is some time that you also, need to pretend to be a lady.  Somebody, somewhere that you know, has to be doing something important like throwing a high tea party. And you’re all, high tea? That sounds adventurous.

Just do yourself a favor and offer to bring dessert. Because someone out there who actually does behave like a lady taught me how to make a precious all occasion dessert, perfect for any lady group.   And now, I am here to teach all of you other hussies how to pretend to be ladies, too.

God bless the internet, is all I have to say.  I would have been up shit’s creek, amiright? And just for yuppy measure, I used a real fancy sugar, solely for the purpose of being able to say:

“Turbinado Sugar, you know, ter-bin-ahhhhh-dough. It’s natural.” 

Lavender and Caramel Shortbread Tea Cookies

By Whitney, August 6, 2012

Lavender and Caramel Shortbread Tea Cookies




In a medium bowl, whisk together flour and salt.  Set aside. In a small mortar, crush1 tablespoon lavender and 1 tablespoon sugar, until lavendar is a powder. In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar.  Cream on medium speed for about 5 minutes.   Add the flour and mix on low speed until dough comes together.   Dump dough mixture out onto a clean surface and form into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Line cookie sheets with parchment paper.  Set aside. On a lightly floured work surface, roll dough out to a 1/4-inch thickness.  Using a pizza cutter to slice cookies into squares.  Cut the top corners off to mimic the shape of a tea bag.  Using the small end of a piping tip, create a hole on the cut side for the tea string to go through.  Brush lightly with egg wash.  Refrigerate cookies while oven preheats. Place racks in the center and upper third of the oven.  Preheat oven to 350 degrees F.  When oven is preheated, bake cookies for 10 minutes, until just browned.  Remove from oven.  Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely. To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat.   Bring to a boil and reduce the heat to maintain a simmer, stirring constantly.  Continue stirring until the mixture turns an amber color and thickens.  Dip the shortbread cookies un cut end into the caramel, and place on a parchment lined sheet.  Sprinkle turbinado sugar on the caramel end, and place in the fridge to firm.  Once firm, you can attach your tea tags.      






Share It!


About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

Leave a Reply

Your email address will not be published. Required fields are marked *