Description
Buttery, crisp shortbread cookies delicately flavored with aromatic Earl Grey tea perfect with a hot cup of tea or as a gift.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tbsp finely ground Earl Grey tea (from 3–4 tea bags)
- 1/2 tsp salt
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
- Optional: extra granulated sugar for sprinkling
Instructions
- 1. In a medium bowl, whisk together flour, ground Earl Grey tea, and salt. Set aside.
- 2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- 3. Mix in the vanilla extract.
- 4. Gradually add the dry ingredients to the butter mixture, mixing until just combined and a dough forms.
- 5. Divide the dough in half. Roll each half into a log (about 2 inches in diameter), wrap in plastic wrap, and refrigerate for at least 1 hour.
- 6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 7. Slice chilled dough into 1/4-inch rounds and place on prepared baking sheet.
- 8. Optionally, sprinkle the tops with granulated sugar.
- 9. Bake for 12–14 minutes, or until the edges just begin to turn golden.
- 10. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use high-quality Earl Grey tea for the best flavor loose leaf works well, or finely crush bagged tea.
- You can shape the dough into rounds or roll out and cut with cookie cutters.
- Store cookies in an airtight container for up to one week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 2 cookies
- Calories: 160
- Sugar: 7g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: shortbread, Earl Grey, tea cookies, buttery, Earl grey tea, brown sugar, salted butte