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these sound delicious! i've been looking for new cookie recipes and i'll make these this week.

When I think of cool weather and hot drinks, I think of hot cocoa, not tea. Tea is an all-occasions drink to me. A replacement for coffee in the afternoons, so that I won't wear a hole into my stomach lining from too much coffee. :D

That said...OMG I want to make these cookies. They sound scrumptious. Icebox cookies are near and dear to me because that's all my grandmother would make (and subsequently send us home with). I think I have some earl grey tea bags instead of loose at home (my most favorite tea). I'll report on my own results when I make them this week.

These sound so good! I made chocolate truffles once with a smoky Russian tea and have been meaning to cook more with tea ever since - I will definitely try these.

Update: I was inspired by this recipe to make a batch of shortbread with tea - delicious! Faith, I think you're right that tea from a bag works better than loose tea for baking; that's what I used and it was just the right consistency. Click on my name to go to my post about these cookies.

Whoops, sorry, that was the wrong link - that was the last one in my clipboard - here is the link to my cookie post: http://tinybanquet.blogspot.com/2006/10/shortbread-menagerie.html

I tried your recipe because the cookies look so yummy on the photo, sadly mine turned out completely flat and very greasy. I followed your recipe very closely and the dough looked ok, now I'm wondering, where I might have made a mistake. Any ideas?

I made these and they are delicious. We are going to make them as favors for my son's wedding. Hopefully we can freeze the cookies and they will still be great. Do you think they would keep frozen for 1 month?

Lorna, yes I think they would do fine. Just wrap in as many layers as possible!

To Caroline: did you chill them long enough? Not chilling enough would make them flat. Did you use butter?

Could these be made vegan with a butter-like spread, or do they require butter?

I have made these before and found them quite addictive! Thanks a lot for reminding me... now I have to summon the willpower to resist making a batch!

I call shenanigans! Look at that uniform scalloped edge! You used a cookie cutter, didn't you?

LOL!! Nice catch squidlette - I absolutely did. I forgot this recipe amendment: Can roll out and use cookie cutters too.

When not trying to take pretty photos I just slice em off. They get thinner that way. I am going to try my mandoline next time I make them; the thinner they are the better.

I made these once with an orange spice tea for lack of earl grey-delicious and easy!

I use this exact recipe only doubled, but I always use less salt. Caroline, try putting parchment paper on the cookie sheet, that might help get rid of the grease. And I always chill mine for an hour. No one has mentioned having issues cutting them yet, but I had problems the first time I made these, so now I use waxed (unflavored!) dental floss. Just slide it under the dough and cross it the ends on top and pull. That way you don't smoosh the top of the cookies.

these look lovely.

Could you please post this recipe with instructions which don't require a food processor? I lost mine in a break up and I think it is unfair that my ex could make these so easily.

My wife used to make this kind of cookies but she doesn't have time anymore and discovered that is cheaper to buy them from a shop or from the scout girls even if they're not recommended by my scottsdale dentist . Still I can't resist it !

These were really nice! I added a bit more tea for more oomph in my second batch, and there is a lot of room for tweaking however you like them. New freezer staple.

thank you so much for this recipe!!! i've tried it with 3 different teas, earl grey, first of course, chai, and a rose black tea from gypsytea.com (aka Turkish Delight cookies, powdered with conf.sugar), and with all organic ingredients...They were all delicious...!

and yes they came out a little too buttery the first time, so i decreased a tbsp of butter and a little less confectioner's sugar (i wanted to taste more of the cookie, less sweet), and they were perfect.

this recipe is very versatile...love it.

Okay, I tried this as a chai tea cookie without a food processor. And I had some real problems getting the mix to turn into a dough. I had to add 3 more tsps of water to get it to bind. I think I also made my cuts too thick - the edges where its thin are the tastiest.

I think next time I'm going to try creaming the sugar and butter together before adding the flour... Has anyone else tried making this without all the machines?

I just made this by hand. Soften the butter on the counter and mush wet ingredients and sugar (and tea sitting in the water for more flavour) with hands, then add the remaining dry.

Unfortunately my cookies came out greasy. I was wondering what I can do next time to prevent this from happening. Perhaps, instead of using butter I could use eggs? Would that prevent my cookies from becoming greasy? If so, what would be a good ratio?