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Earl Grey Shortbread Cookies

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These simple, buttery shortbread cookies are infused with aromatic Earl Grey tea, offering a delicate and sophisticated treat.

Ingredients

Scale
  • 10 ½ tablespoon butter unsalted and room temperature
  • ½ cup icing sugar
  • 1 teaspoon Earl Grey Extract or vanilla extract for a creamy shortbread
  • 1 ½ cup all-purpose flour
  • ½ teaspoon sea salt fine
  • 2 teaspoon Earl Grey leaves fine

Instructions

  1. Add room temperature butter to a food processor.
  2. Add icing sugar to the food processor.
  3. Add all-purpose flour to the food processor.
  4. Add fine sea salt to the food processor.
  5. Add finely ground Earl Grey leaves to the food processor.
  6. Add Earl Grey extract (or vanilla extract) to the food processor.
  7. Pulse all ingredients in the food processor until a dough is formed.
  8. Divide the dough into 2 equal parts.
  9. Roll each part of the dough into a log, about 1 ½ to 2 inches in diameter.
  10. Wrap each dough log tightly in plastic wrap.
  11. Refrigerate the wrapped dough logs for at least 1 hour.
  12. Preheat the oven to 350 degrees Fahrenheit.
  13. Use a sharp knife to cut ¼ to ½ inch thick slices from the chilled dough logs.
  14. Place the cookie slices onto a lined baking pan, ensuring they are at least an inch apart.
  15. Bake for about 10 minutes.
  16. Check the cookies; they are ready when barely golden at the bottom.
  17. Remove cookies from the oven.
  18. Place the baked cookies on a cooling rack to cool completely.

Notes

Ensure butter is at room temperature for a smooth dough.
Do not skip the chilling step; it prevents spreading and makes slicing easier.
Finely grind Earl Grey leaves for best flavor and texture.
Watch carefully and avoid overbaking to keep cookies tender.

Find it online: https://homecookstudio.com/earl-grey-shortbread-cookies/