About a year or so ago, I set out to make London Fog cake. I love Earl Grey tea, so no problem, right? Despite how tasty it looked, and even though I enjoyed my first slice, I quickly found it was just too much. No, it wasn’t too sweet. It didn’t taste bad. I just couldn’t make myself eat another slice because it was–gasp–too much Earl Grey.
Coming from someone who drinks the tea both hot and cold, and pretty much daily, it came as a shock. In fact, I was wary of any other Earl Grey baked goods for a good while. I associated everything with that strong flavor. Recently, however, I got up the courage, and boy was I impressed.
If you’re looking for an Earl Grey treat that’s not too sweet and not too tea-flavorful, these Earl Grey shortbread cookies are just the thing for you. They only use a handful of ingredients, most of which you probably already have laying around the kitchen, and although they do take a bit of time, they’re well worth the wait!
| Prep Time | 30 minutes |
| Cook Time | 12 minutes |
| Servings |
dozen
|
- 1 cup butter or margarine at room temperature
- 3/4 cup powdered sugar
- 2-1/2 cups all-purpose flour
- 1/2 to 1 tea bag Earl Grey tea
- 1 tbsp vanilla bean paste
Ingredients
|
|
- Preheat oven to 350° F.
- In a large bowl, beat butter and powdered sugar until smooth.
- Mix in flour, followed by tea and vanilla, to form the cookie dough.
- Cool in refrigerator for 20 minutes to prevent dough from sticking.
- Roll dough to 1/2-inch thick on a lightly floured surface, then cut into shapes using either a knife for long, rectangular cookies or cookie cutters for other shapes.
- Place cookies 1/2 inch apart on a cookie sheet, then bake for 12 to 15 minutes or until cookies are set.
- Cool for 30 minutes on a wire rack.
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A freelance proofreader and writer with a tea obsession. Earl Grey is my jam. Green soothes my soul.
