“Yo dawg, I heard you like Earl Grey tea – so I’m gonna dunk Earl Grey tea into your Earl Grey tea!” That accurately sums up why I thought of making Earl Grey Shortbread Cookies – I freakinglove Earl Grey tea. So why not go overboard with it? When I am passionate about something, look out.
These are super easy to make – even for novice bakers like myself. All it takes is 6 ingredients and a mixer/food processor. Also, this recipe doesn’t use eggs.
Please note that when making this cookie dough, you will need to set aside 30 minutes to refrigerate it so it solidifies. You will roll the dough into a log (approx. 1.5 ft long), wrap it up in plastic wrap, refrigerate it, wait anxiously, and then take it out and slice your dough into little 1/2 inch cookie pucks, like so:
Throw them into a hot 375° F oven, and end up with these:
Earl Grey Shortbread Cookies
Please note: There is 30 minutes of idle time in this recipe.
3/4 cup of confectioner’s (icing) sugar (see notes if you don't have this)
1 teaspoon of pure vanilla extract
1 cup (2 sticks) of butter, room temperature
Greased baking sheet
Mix/pulse together the flour, salt, and tea leaves in a mixer/food processor until well blended and the tea is barely visible throughout the flour.
Add the confectioner's sugar, vanilla, and butter.
Mix thoroughly until you have a very crumbly texture. It may not seem dough-like, but you can test it by grabbing a bit with your hand and squeezing it together. It should then form a dough-like consistency. When the mixture is at this point, you're good to go.
Dump the crumbly mixture onto a clean, flat surface and roll/knead into a ball of dough. Then, pressing down, gently move back and forth to form a log of dough that measures approx. 1.5 ft long.
Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes so that the dough solidifies.
After 30 minutes, preheat the oven to 375° F.
Take the dough out of the refrigerator, unwrap it, and with a sharp knife slice it into 1/2 inch pucks.
Place the cookie dough pucks onto the baking sheet leaving approx. 1 inch between cookies as they will expand.
Pop into the oven for 18-20 minutes or until the edges start to lightly golden and the cookies are cooked through.
Let the cookies cool for approx. 10 minutes before digging in.
If you don't have confectioner's sugar, you can mix 1 cup of granulated sugar and 1 tablespoon of corn starch in a blender, pulsing until the sugar has a powdered consistency.