Earl Grey Shortbread Cookies
Delightfully buttery and elegantly aromatic, these Earl Grey Shortbread Cookies are a sophisticated treat perfect for tea lovers. Infused with the distinctive floral and citrus notes of loose-leaf Earl Grey tea, each tender bite boasts a hint of refined sweetness that pairs beautifully with a warm cup of tea or coffee. With a velvety texture created by softened unsalted butter and a whisper of vanilla, these cookies melt in your mouth, offering a unique twist on a classic shortbread recipe. Ideal for afternoon tea, holiday cookie trays, or simple indulgences, this easy-to-follow recipe requires just 20 minutes of prep time and a handful of pantry staples. Treat yourself to a batch of these elegant cookies that are as eye-catching as they are delicious.
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Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 250 grams All-purpose flour
- 2 tablespoons Loose-leaf Earl Grey tea
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 2
Gently grind the Earl Grey tea leaves into smaller pieces using a mortar and pestle or by placing them in a zip-top bag and crushing them with a rolling pin.
Step 3
Add the ground tea leaves, vanilla extract, and salt to the butter-sugar mixture and mix until well combined.
Step 4
Gradually add the all-purpose flour to the bowl, mixing on low speed until the dough just comes together. Be careful not to overmix.
Step 5
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or until firm.
Step 6
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 7
On a floured surface, roll the chilled dough to a thickness of about 1/4 inch. Use a cookie cutter to cut out desired shapes and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
Step 8
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just starting to turn golden.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | 588.9 grams (588.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2926 |
| Total Fat 185.80g | 238% |
| Saturated Fat 116.40g | 582% |
| Cholesterol 493mg | 164% |
| Sodium 626mg | 27% |
| Total Carbohydrate 291.50g | 106% |
| Dietary Fiber 6.80g | 24% |
| Total Sugars 101.20g | |
| Protein 27.70g | 55% |
| Vitamin D 0IU | 0% |
| Calcium 82mg | 6% |
| Iron 12mg | 66% |
| Potassium 325mg | 7% |
Source of Calories