Earl Grey shortbread cookies

Updated at: Sat, 02 Mar 2024 20:17:25 GMT

Step 1

Preheat oven to 325°F.

Step 2

Grind the loose leaf Earl à la Crème tea in a mortar and pestle until it’s a fine powder, then put it through a fine mesh sieve to get out any large pieces that might be left.

Step 3

Whisk together the ground tea, flour, and salt in a medium bowl.

Step 4

In a mixer, beat butter and powdered sugar until smooth, scraping down the sides of the bowl periodically. Add the vanilla and mix until combined.

Step 5

Add the flour mixture and beat very slowly, just until combined. Use your hands to finish bringing the dough together but don’t overwork.

Step 6

Chill dough in refrigerator for 10 – 15 minutes.

Step 7

Turn the dough out onto a large piece of parchment or plastic wrap. Gently bring into a rectangle. Place another piece of parchment on top and roll out to 1/4 inch thickness.

Step 8

Using a 2 1/2 inch round cutter, preferably one with a fluted edge, cut out rounds and place on a cookie sheet lined with parchment paper. Prick the tops evenly with a fork.

Step 9

Bake for 18 – 19 minutes, or until edges are a light golden brown, then immediately transfer to a cooling rack.

Step 10

Cool completely before serving.

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