20 April 2012

I LOVE COOKIES!!!! : Earl Grey Shortbread

Does this recipe need an introduction?  It's a simple, perfect shortbread (butter-phobic, look away) made even better with the addition of crunchy, fruity-pebbles flavored Earl Grey tea.  Enjoy.


Earl Grey Shortbread
Makes 6 dozen cookies
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup unsalted butter, cut into pieces
 Heat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed.
Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes. 
Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart. 
Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.