When I’m craving tea and cookies you’ll know about it right here. This weekend I was craving shortbread and decided to use Ina Garten’s shortbread cookie recipe. This is the same recipe I used in the post, Lavender Shortbread Cookies, except this time I baked Earl Grey shortbread. Yum! The aroma of Earl Grey tea and shortbread is amazing. My whole house smells good enough to eat.
Using your favorite brand of tea, simply cut a tea bag open and measure out the amount you desire. I used about 1 teaspoon in this recipe but you may want to use the whole tea bag.
Earl Grey Shortbread Cookies
- ¾ lbs unsalted butter, at room temperature
- 1 cup sugar
- 1 tsp pure vanilla extract
- 3 ½ cups all-purpose flour
- ¼ tsp salt
- 1 tsp Earl Grey tea
- decorating sugar (optional)
Preheat the oven to 350 °F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, combine the flour, tea and salt, then add them to the butter-and-sugar mixture. Mix on low-speed until the dough starts to come together.
Remove the dough from the mixing bowl and form into two logs. Roll logs in plastic wrap and refrigerate for at least an hour.
Slice dough in ¼ inch pieces and place on a parchment lined cookie sheet. Sprinkle with sugar.
Bake for about 20 minutes, until the edges begin to brown. Allow to cool to room temperature.
Makes about 4 dozen
Adapted from Ina Garten’s Shortbread cookie recipe.
I saved one of the cookie logs in the refrigerator, so I can bake fresh cookies again next weekend. You can also freeze the cookie logs for up to a month.
For reference pin this for later!
I hope you are having a wonderful weekend! Thank you so much for stopping by. Enjoy!
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©Earl Grey Shortbread Cookies was first published on Thistle Key Lane™