Steep tea leaves in butter to make these delicious meltaway cookies. Vanilla rooibos tea can be found at specialty tea stores.

Source: Better Homes and Gardens


Recipe Summary

30 mins
2 hrs
9 mins
10 mins
2 hrs 49 mins
about 36 cookies


Ingredient Checklist


Instructions Checklist
  • In a small saucepan cook and stir 1/4 cup of the butter over medium heat until butter is melted and bubbly. Remove from heat. Stir in tea leaves. Allow tea to steep in butter for 4 minutes. Strain butter through a fine-mesh sieve; discard tea leaves.

  • In a large mixing bowl beat strained butter, the remaining 1/2 cup butter, and 1/2 cup powdered sugar with an electric mixer on medium to high speed until light and fluffy. Beat in vanilla. Beat in flour and cornstarch until combined.

  • Shape dough into a 10-inch roll. Wrap roll in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.

  • Preheat oven to 375°F. Using a serrated knife, cut roll into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 9 to 11 minutes or until edges are light brown. Transfer cookies to a wire rack; cool for 10 minutes.

  • Meanwhile, for glaze, in a small bowl combine 1/2 cup powdered sugar and brewed tea. Using a pastry brush, lightly coat cookies with glaze. Let stand on wire rack until glaze is set.


Look for vanilla rooibos tea at a shop that carries specialty teas.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

67 calories; fat 4g; cholesterol 10mg; saturated fat 2g; carbohydrates 8g; mono fat 1g; sugars 3g; vitamin a 118.3IU; niacin equivalents 0.2mg; folate 6.5mcg; sodium 34mg; potassium 5mg; calcium 2mg; iron 0.2mg.