Description
Delicate and buttery Earl Grey Shortbread Cookies infused with the subtle citrusy aroma of Earl Grey tea leaves. These classic shortbread cookies offer a perfect balance of rich butteriness and fragrant tea flavor, ideal for afternoon tea or a cozy snack.
Ingredients
Scale
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
- 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 to achieve a smooth texture.
- Mix in Dry Ingredients: Add vanilla extract to the creamed butter and sugar mixture and blend thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, and finely ground Earl Grey tea leaves to evenly distribute the tea flavor.
- Form the Dough: Gradually add the dry ingredients into the wet mixture and mix until a soft dough forms, ensuring not to overwork the dough.
- Shape and Chill: Divide the dough into two equal portions. Roll each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour until firm.
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare baking sheets by lining them 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. Place slices 1 inch apart on the prepared baking sheets. Bake for 10-12 minutes or until the edges turn lightly golden, indicating they are done.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely. Optionally, drizzle with a simple glaze made from powdered sugar, milk, and vanilla extract to add extra sweetness.
Notes
- For finely ground Earl Grey tea leaves, process dry tea bags in a spice grinder or mortar and pestle until powdery.
- Ensure the butter is at room temperature for easier creaming.
- Do not overbake; cookies should be lightly golden at the edges and pale in the center for the best texture.
- Optional glaze can be customized by adding lemon zest for extra flavor.
- Cookies can be stored in an airtight container at room temperature for up to one week.
