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Earl Grey Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 83 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 22 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

These Earl Grey Shortbread Cookies combine the classic buttery richness of traditional shortbread with the fragrant, citrusy aroma of finely ground Earl Grey tea leaves. Perfectly crisp yet tender, these cookies make a delightful accompaniment to afternoon tea or a charming homemade gift.

Ingredients

Shortbread 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

  1. 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.
  2. Mix in Vanilla Extract: Add the vanilla extract to the creamed butter and sugar, mixing until combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely ground Earl Grey tea leaves. Gradually incorporate this dry mixture into the butter mixture until a soft dough forms.
  4. Shape and Chill the Dough: Divide the dough into two portions and roll each 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.
  5. Preheat the Oven: Heat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats.
  6. Slice and Bake: Slice the chilled dough logs into 1/4-inch thick rounds and arrange them 1 inch apart on the baking sheets. Bake for 10-12 minutes or until the cookie edges turn lightly golden.
  7. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. For an optional finishing touch, drizzle with a glaze made by mixing powdered sugar, milk, and vanilla extract.

Notes

  • Finely grinding the tea leaves ensures their flavor is evenly distributed without a gritty texture.
  • Chilling the dough is essential for maintaining the shape of the cookies during baking.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a decorative touch, try dipping half of each cookie in melted dark chocolate once cooled.

Find it online: https://slsrecipes.com/earl-grey-shortbread-cookies-recipe-2/