• All all the ingredients to a medium size bowl and mix using a mixer on medium speed. It will be crumbly with room temperature butter. Then use your clean hands to knead the dough until it forms into a ball. Then roll it into a 2 to 2 1/2 inch thick roll. Wrap it in plastic wrap and put it into the refrigerator for about 30 minutes or until the butter dough becomes more stiff and will hold its shape. Preheat the oven to to 350 degrees.
• Remove the dough from the refrigerator and use a sharp knife to cut the dough into 24 equal parts. To cut the dough equally keep cutting it into halves and that will keep the portions equal in size.
• Here’s a photo showing exactly how I cut this cookie dough roll evenly into equal parts:

How to cut a refrigerated cookie dough roll evenly without fail!

• Place the cookies into a cookie sheet lined with parchment paper or a silicone mat. Bake at 350 at exactly 12 minutes for a melt in your mouth type cookie. Allow the cookies to set on the cookie sheet for about 5 minutes or until they firm up then top with the glaze by using a spoon to drizzle glaze over each cookie.
• I do want to give you a little bit of a tip when making your shortbread cookies with a lovely tea flavor. I’ve tried using tea bags in this recipe and it’s not the same as a loose leaf tea. The bagged tea (as shown in the photo below) will still work but the flavor with but light. I’ve used six bags of tea in a recipe and found that to be a perfect balance in flavor without any bitterness. I wouldn’t add more than eight bags of tea in this recipe.
• You can add an extra touch by adding some lemon zest sprinkled on the glaze of each cookie too.
• If you prefer a cookie with more of a crunchy texture bake it for an additional 2 to 4 minutes but watch it closely so it doesn’t burn.

Glaze instructions:

• Add all the ingredients together and add small amounts of water until you reach the right runny texture you like for glaze.