Photo: Earl Grey Shortbread Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons loose Earl Grey tea leaves
- 1/2 teaspoon salt
- 3/4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) butter, room temperature
Directions
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees F.
Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 81 reviews
By j.styles77_11438269
New york,Ny
on February 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've always loved earl grey tea. I saw this episode last week. I miss this show was it canceled? The cookies came out perfect thanks Claire
By BostonCouple
Boston, MA
on July 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delish! Subbed butter for vegetable shortening and came out just fine!
By Maneki Neko
San Marcos, CA
on April 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I really enjoyed this recipe. I agree with others that used 3 T. instead of 2 T. of earl gray tea leaves.
For all the people saying this recipe is a rip-off or "plagarism" of Martha Stewart - it is not. I have made the Martha Stewart version in the past, and it tasted pretty bad - not enough sugar (only 1/2 c. vs. this recipe's 3/4 c. - MS version tasted like savory butter "crackers" instead of cookies. Also, Martha Stewart's version calls for a 350 degree oven, instead of 375 degrees, it calls for freezing the dough instead of chilling, AND it calls for creaming the butter and sugar instead of pulsing in a food processor. NOT the same proportion of ingredients, NOT the same instructions for putting together. Are you going to also accuse your grandmother of "copying" Martha Stewart just because she makes a Banana Bread, and Martha Stewart also has a published Banana Bread recipe? Sheesh. Lighten up people.
Read all 81 reviews