Soft, warm shortbread cookies fresh from the oven are amazing. And they can only taste better with some ground Earl Grey tea leaves added to the mix. We were concerned that 2 tablespoons of tea leaves would overpower the cookie, but it turned out to be the perfect amount.
The ground leaves also added mini dark flecks and a slightly gritty texture, something which I thoroughly enjoyed.
2 cups all-purpose flour
2 tbsp loose Earl Grey tea leaves
1/2 tsp salt
3/4 cup confectioners’ sugar
1 tsp pure vanilla extract
1 cup (2 sticks) butter, room temperature
1) Mix the flour, tea leaves, and salt in a large bowl.
2) Add the confectioners’ sugar, vanilla extract, and butter. Mix until a dough is formed.
3) Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap and shape the log into a long rectangular cube. Chill in refrigerator for 30 minutes.
4) Preheat oven to 375 degrees F. Slice the log of dough into 1/3-inch thick disks. Place on lined baking sheet, 2 inches apart. Bake until the edges are just brown, about 12 minutes. Let cool on sheet for 5 minutes, then transfer to plates and cool to room temperature.
While warm, try the shortbread cookies with some vanilla ice cream! Whoever popularized the combination of hot, freshly baked cookies and scoops of cold vanilla ice cream is genius. The cookies were also a hit with the coworkers, a perfect little snack for everyone around the Holiday season. English Breakfast cookies next?