Paris in Love Shortbread Cookies

Whether you are spending this Valentine’s Day alone, together, apart, or not interested, a few things are certain. When it is cold, snowy, and windy, three things are there to comfort you on a winter night: cookies, chocolate, and wine. This is why we have partnered with By the Bottle, a wine & spirits destination that provides a diverse, unique, and local selection with great values. Located just around the corner at 11 Spring Street, it is a staff favorite downtown stop when in need of a last minute bottle sure to impress. Our Paris in Love, a black tea base with organically produced lavender, rose, and bergamot, pairs wonderfully with the simplicity of shortbread cookies. By the Bottle Shop owner Annmarie has kindly selected three lovely wines to pair with our Paris in Love Shortbread Cookies, combinations that will be sure to conjure romance in the air!


Saratoga Sparkling Rosé - Cayuga White, Merlot, Malbec
Hints of strawberry, roses and a touch of citrus that is refreshing and vibrant.

Eli Perrone Sourgal Moscato D’Asti -Piedmont, Italy
A yellow color that changes toward green, vivid and brilliant. Intense nose, it recalls orange flowers, yellow peach, sage, and freshly-picked Muscat grapes. A sweet and harmonic palate, well balanced, with a typical Muscat's acidity.

Campbells Rutherglen Muscat- Rutherglen, Victoria, Australia
Bright amber gold with copper hints. The nose reveals fresh raisin fruit backed by a hint of fortifying spirit and aged oak characters while the palate is luscious and mouth-filling with raisin fruit followed by a long finish.

Love Potion Shortbread 


1 c salted butter

½ c powdered sugar

2 c flour

¼ c Paris in Love tea


Set oven to 350°F.

Blitz Paris in Love tea in a food processor until tea and floral ingredients are in fine texture.

Combine softened butter and sugar in mixer.

Slowly add flour and tea until combined.

Roll out dough between two pieces of parchment paper.

Let cool in the fridge for 30min- 1 hour.

If desired, use a cookie cutter to cut out heart shaped.

Bake for 8-10 minutes, or until lightly golden brown on bottom.