I love going to High Tea every now and then with friends. Tea rooms are full of elegant touches that create a pleasant atmosphere for girl time. Everyone is served their own pot of tea and tiered trays full of mini sandwiches and desserts. It’s a great way to enjoy a few hours on the weekend.
I’ve had rose and orange blossom water sitting in my pantry for a few months after picking them up at Dean and Deluca. When I made lavender shortbread cookies I realized they would work perfectly in the same recipe. Now I just have to master mini sandwiches and I’ll be able to host High Tea at home!
These are cut smaller than the lavender cookies so that they’re the perfect dipping size. I also divided the batch in half after creaming the butter and sugar before adding additional ingredients. This recipe makes quite a few shortbread cookies, so a half batch of each flavor is plenty (for me).
- 3/4 cup unsalted butter, cubed and at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 teaspoon rose water OR orange blossom water
- 1 3/4 cup all purpose flour
- Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy. If you're making a half batch of each flavor, divide the mixture and set one half aside. Also, make sure to divide the rest of the ingredients in half.
- Add the vanilla and one of the waters, then lower the speed and slowly add the flour until the dough is combined.
- Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour, or until the butter firms up. You can speed up the process by using the freezer.
- Roll out the dough to around 1/2 inch thick. I rolled it in between 2 sheets of parchment paper, which isn’t essential but helps avoid a mess and keeps the dough smooth.
- Using a cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment. Roll the excess scraps in a ball and repeat the process until you have used all the dough.
- Chill the dough for at least 30 minutes.
- Bake for 25-30 minutes for 350 degrees F, or until lightly golden on top. Allow to cool to room temperature.