Description
Delight in these buttery Earl Grey Shortbread Cookies, infused with the fragrant and citrusy notes of finely ground Earl Grey tea leaves. Perfectly crisp on the edges and tender inside, these cookies are a sophisticated treat for tea time or any sweet craving.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 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 Dry Ingredients: Add vanilla extract to the butter mixture and stir to combine. In a separate bowl, whisk together flour, salt, and finely ground Earl Grey tea leaves. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
- Shape and Chill the Dough: Divide the dough into two portions. Roll each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Slice and Bake: Remove dough logs from the refrigerator and slice into 1/4-inch thick rounds. Arrange slices about 1 inch apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Optionally, drizzle with a simple glaze of powdered sugar and milk for extra sweetness.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Finely grind the Earl Grey tea leaves to avoid any gritty texture in cookies.
- Chilling the dough is essential for maintaining cookie shape and texture.
- Store cookies in an airtight container to keep them fresh for up to a week.
- For a glaze, mix powdered sugar with a small amount of milk or lemon juice until smooth and drizzle over cooled cookies.
