Description
Delight in the subtle citrus and bergamot notes of Earl Grey tea with these buttery shortbread cookies. Perfectly crisp on the edges and tender inside, these Earl Grey Shortbread Cookies combine fragrant tea leaves with classic shortbread for a sophisticated treat ideal for tea time or any occasion.
Ingredients
Scale
Shortbread Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons finely ground Earl Grey tea leaves (from about 3 tea bags)
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Mix in Vanilla Extract: Add the vanilla extract to the butter and sugar mixture and stir to combine thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely ground Earl Grey tea leaves ensuring the tea is evenly distributed.
- Form the Dough: Gradually incorporate the dry ingredients into the butter mixture, mixing until a soft dough forms, being careful not to overwork it.
- Shape and Chill: Divide the dough into two equal portions. Roll each portion into a log approximately 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour until firm.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Slice and Bake: Remove the chilled dough logs from the refrigerator and slice into 1/4-inch thick rounds. Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. For an optional finishing touch, drizzle with a simple glaze made from powdered sugar, milk, and vanilla extract.
Notes
- Grinding the Earl Grey tea leaves finely ensures an even flavor and avoids a gritty texture in the cookies.
- Refrigerating the dough is key to getting clean, even slices and helps the cookies hold their shape while baking.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- For a glaze, mix powdered sugar with a small amount of milk and vanilla extract until smooth and drizzle lightly over cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
