Pomegranate Green Tea Shortbread Cookies

Sorry I have been MIA on the blog lately. Summer is the craziest time of year and I have been in the kitchen non stop. Not creating new things, but creating lots and lots of just things in general for everything from weddings and baby showers to anniversary cakes. So, I'm sharing a recipe today that is not totally new, but it's new to you! 

These Pomegranate Green Tea Shortbread Cookies are perfect for summer. They are light and sweet and I recommend keeping them in the fridge, so it's the perfect cold cookie to enjoy on a hot summer day. You can make them regular or also gluten free. These cookies are for everyone, so enjoy! And I don't blame you if you want to add a couple scoops of ice cream. Buy Straus Organic Creamery Chocolate, Vanilla Bean or even Strawberry, they all taste delicious with these cookies!

Pomegranate Green Tea Shortbread

Makes 36


2 sticks (227 grams) organic salted butter, softened

142 grams (1 cup) organic powdered sugar

1 tablespoon organic vanilla extract

255 grams (2 cups) organic all purpose flour

2 bags organic Pomegranate Green Tea leaves (I used Yogi Green Tea Pomegranate)


255 grams (9 ounces) organic milk chocolate or white chocolate

Method Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add butter, powdered sugar and vanilla extract. Mix on low until all ingredients are combined.

Add both flours and mix on low until combined.

Using your hands, start forming your cookie dough balls. They should look like round disks that are about 1 3/4 inches in diameter. Place them 1 inch apart on the prepared cookie sheets.

Bake cookies for 13 minutes or until lightly browned on the bottoms.

Once the cookies have cooled, in a double boiler add 198 grams of the chocolate and melt until it reaches 110°F on a chocolate thermometer. Remove from heat and add in the remaining chocolate and let temperature reach 89°F.

Dip half of each cookie into the chocolate and place back on the parchment paper to set.

Store cookies in a cool dry place or in the fridge for up to 7 days.

Gluten Free - Substitute the organic flour for 226 grams (1 1/2 scant cups) organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoon) organic coconut flour.

High Altitude - Bake at 350°F for 12 minutes or until lightly browned on the bottoms.

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