Shortbread Cookies

Tonight, I did some experimenting with infused butter. I don't know if it was a complete success, but the cookies are delicious. I think I know now what I should do next time.
I've always loved the scent and flavor of Earl Grey tea. I was using a typical shortbread cookie recipe but before I made it, I took one of the sticks of butter and melted it on the stove top, careful not to burn or cook the butter. I added 4 teabags to the butter and I let it cook in the butter for a while, and then I set them aside, off the heat and let them soak for about 10 minutes. The end result was butter with a very strong tea scent. This recipe called for 4 sticks of butter, so I mixed in the one melted stick into the 3 cold sticks, beating it until fluffy, about ten minutes.
When they baked, you could really smell the tea, they smelled like heaven, but you can't really taste it in the actual cookie. I think the next time, I will use loose tea and let it soak a lot longer and then strain it out before using it for the cookies. I don't think the four teabags were enough.
I didn't feel like messing with rolling pins and cookie cutter, so I turned these into thumbprint cookies and added a dollop of raspberry jam in each cookie. They are quite pretty, and delicious!