Earl Grey Shortbread Cookies
Earl Grey tea is a classic black tea with delicate citrus notes from the addition of bergamot. This fragrant tea adds a wonderful and distinctive flavor to simple shortbread cookies. You can add fresh orange zest and/or dried lavender for a more sophisticated cookie. Adapted from www.marthastewart.com
Updated: Sat, 12/14/2013 - 7:47am
- 1 cup (2 sticks) unsalted butter or vegan butter, softened
- ½ cup powdered sugar
- 2-3 Tablespoons loose Earl Grey tea leaves or 3-4 tea bags
- 1 teaspoon vanilla extract
- 1-2 Tablespoons orange zest (optional)
- 2 cups all-purpose flour + more for dusting
- ½ teaspoon salt
- 1-2 Tablespoons dried lavender flowers (optional)
- Chop butter into cubes into 1” cubes. Add to a food processor along with the powdered sugar, tea, extract, and zest. Pulse/blend in short bursts until a light and fluffy mixture is achieved. Alternatively you can cream the butter, sugar, tea, extract, and zest using an electric mixer or by hand.
- In a medium bowl, combine the flour, salt and lavender together. Sprinkle into butter mixture and process/mix slowly until just combined.
- Flour a clean dry surface. Remove dough from processor, knead together with hands, and then divide in half. Roll each half into a log about 5” long. Wrap tightly with plastic wrap and freeze for 30 minutes or refrigerate for 1 hour.
- A few minutes before removing cookie dough from freezer/refrigerator, preheat oven to 350°. Line 2 baking sheets with parchment paper.
- Remove 1 log from refrigerator/freezer and unwrap onto a clean, dry surface. Using a sharp knife or pastry cutter, cut logs into ¼” thick slices. Space them evenly onto prepared baking sheets. Repeat with remaining log.
- Bake for 17-20 minutes or until the edges turn slightly golden. Remove from oven to cool for a few minutes. Then transfer to cooling racks to cool completely. Can be stored in an airtight container at room temperature for up to 2 weeks. Serve with your favorite tea and enjoy!