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.
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By DDoerschuk
Southeast Texas
on January 11, 2012
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This is an easy recipe and makes terrific shortbread! I increase the amount of loose Earl Grey tea from 2 to 3 tablespoons; it changes the context from a subtle flavoring to more pronounced and identifiable. Also works well rolled out into a clay shortbread mold. Easy to make, delicious to eat; thank you Ms. Robinson!
By samantha244
on January 07, 2012
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These were pretty good, an easy recipe. Don't know if I loved them enough to make them again though.
By whisked_away
New York, NY
on January 05, 2012
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I followed the recipe exactly, except I kept the frozen dough logs in the freezer for about a week (like you can do for any shortbread-ish cookie dough. The baked cookie outcome was a decent shortbread cookie with a very faint Earl Grey flavor. I thought they looked lovely, but the look was the strongest indication of the flavor. I guess I just expect an Earl Grey cookie to have a more assertive flavor. I won't be making these again.
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