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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Recipe Information
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
Instructions
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.
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.
Add the ground tea leaves, vanilla extract, and salt to the butter-sugar mixture and mix until well combined.
Gradually add the all-purpose flour to the bowl, mixing on low speed until the dough just comes together. Be careful not to overmix.
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just starting to turn golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 291.5 g | 106% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 101.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
