Earl Grey Shortbread Cookies

Ted Lasso, these cookies are for you!

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.  

Ingredients

  • 1 cup unsalted butter room temperature
  • 2 tablespoons Earl Grey tea leaves (I use Twinings brand)
  • ½ cup powdered sugar
  • 2 cups app purpose flour
  • ½ tsp kosher salt

Glaze (optional)

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  • 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. 
  • 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.

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