- In a small saucepan, heat 1/4 cup of the butter over medium heat until butter is melted and bubbly. Remove from heat. Stir in tea. Allow tea to steep in butter for 4 minutes. Strain butter through a fine-mesh sieve.
- In a large bowl, combine the strained butter, the remaining 1/2 cup butter, and the powdered sugar; beat with an electric mixer on medium to high speed until light and fluffy. Beat in vanilla until combined. Beat in flour and cornstarch until combined. Stir in orange peel.
- Transfer dough to a sheet of waxed paper. Shape into a dough 10-inch-long roll. Wrap in plastic wrap. Cover and chill for 2 to 24 hours or until dough is firm enough to slice.
- Preheat oven to 375 degrees F. Using a serrated knife, cut roll into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly golden. Transfer to a wire rack; cool for 10 minutes.
- Gently shake warm cookies in Jasmine Dredging Sugar. Return coated cookies to wire rack. Cool completely. Make about 36 cookies.
From the Test Kitchen
Look for jasmine tea dragon pearls at a shop that features specialty teas.
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Jasmine Dredging Sugar
- Place jasmine tea dragon pearls in a tea ball. Close lid tightly. (Or place the tea pearls in the center of a double-thick, 6-inch square of 100%-cotton cheesecloth. Tie closed with a clean string.) Place powdered sugar in a 1-quart resealable plastic bag. Add tea ball or tea in cheesecloth to powdered sugar in the plastic bag; seal. Let stand in a cool dry place for 1 day. Remove tea ball or tea in cheesecloth.