Earl Grey Shortbread Cookies
Dear Eden and Claire,
My favorite television show during the Covid Pandemic was Ted Lasso. I watched it three times. I loved how he brought his boss shortbread cookies every morning.
My love for shortbread began with packages of Lorna Doone cookies when I was a little girl. The buttery goodness and the texture [insert heavy sigh]. It wasn’t until I was an adult that I discovered homemade shortbread. What a game changer! It will always be my favorite cookie. I’ve been experimenting with different additives such as ground coffee, fresh herbs, and teas. I love this Earl Grey version with its hint of bergamot A lemon glaze puts it over the top.
- 1 cup unsalted butter room temperature
- 2 tablespoons Earl Grey tea leaves ground fine with a coffee grinder. (I use Twinings brand)
- ½ cup powdered sugar
- 2 cups all purpose flour
- ½ tsp kosher salt
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- In a Stand mixer, blend the butter and earl grey tea leaves together and allow to sit at room temperature for at least 2 hours, to develop the flavor.
- Once the butter has finished setting, preheat oven to 350° F and line a baking sheet with parchment paper and set aside.
- Add the powdered sugar to the butter mixture and cream together over medium speed for 2 minutes.
- Add in the flour and salt. Continue to mix until a soft dough forms.
- Shape the dough into a long cylinder about 2 1/2 inches thick. Wrap in cling wrap and smooth the log. Place in the refrigerator for at least 30 minutes before baking.
- When ready to bake, using a sharp knife, cut 1/2 inch slices and place each slice on the cookie sheet lined with parchment. Alternatively you can roll out the dough and cut into shapes but I hate rolling out dough so I prefer the log method.
- Bake the shortbread for 12 to 15 minutes or until the edges are golden brown in color.
- Once cooled, whisk together the glaze ingredients and dip or drizzle the cookies as desired and place on wax paper to set.