Earl Grey Shortbread Cookies

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Loved these cookies. Used about 7 bags of earl gray finely ground tea by the Republic of Tea. They were crumbly and melt in your mouth. Loved them and would definitely make them again. The only other thing I did differently was that I cooked for only 11 mins. In my oven, 12 minutes scorched the bottoms. :( Thanks, Claire!

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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

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Delish! Subbed butter for vegetable shortening and came out just fine!

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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.

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Ohhh gosh!! This recipe was absolutely phenomenal!! I loved the difference the tea made. I used Peach and Mango Tea instead of Earl Grey and added a tad of honey! They tasted amazing and this has to be one of the best cookies I have made! Also since it is a Tea cookie, I made a cute honey citrus glaze to compliment them. It's super easy...just honey, sugar, lime, and orange. Anywho I think this recipe is superrr!!

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Amazing base... I used orange zest, dried cranberries, and crushed nuts and they came out just perfect. Thank you Claire!

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I have made this recipe about 10 times now so I thought it is time to review it! My modifications are worth considering if you make these cookies and then want to play with it. First, three tablespoons instead of two of the tea. Bulk sections are great to get loose tea leaf for super cheap. However if you are a tea fanatic like me and have millions of tea bags or half filled bags of loose, these cookies are an awesome way to use up that old tea. Which leads to my second change: any tea will do! My most favorite is honeybush, which is savory and sweet. I also love using Lavender, which I buy at my co-op. U use a mortot and pestle to ground up whatever I use because some teas will have twigs that are not pleasant to bite into. Also, almond or mint extract can be used instead of vanilla depending on the taste you are going for. Now if you want these cookies to be even more savory and buttery, use 1.80 cups instead of two cups of flour.

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These were easy and SO GOOD!!! I did not have a food processor, so I used a mini-processor for 1TBSP of tea with 1/2 cup flour at a time. I used a fork to blend the other ingrediants really good then my hands to form it. I used Earl Grey with flowers...which had lavender in it - oh my goodness!!! mmmm-mmmm!!

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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!

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These were pretty good, an easy recipe. Don't know if I loved them enough to make them again though.