Earl Grey Shortbread
Course: DessertCuisine: AmericanDifficulty: EasyServings
36
servingsPrep time
20
minutesCooking time
15
minutesThese cookies are delicious. They are light, flavorful and not to strong. The texture is wonderful and so good. My family loves them but so do friends and family. They are requested often and one’s I make to bring to parties and give to friends. They are very balanced, not to sweet and just perfect morsels.
Ingredients
1 1/4 cups sugar, divided
14 Tablespoons butter
1 Tablespoon finely ground Earl Grey tea leaves, about 3 bags
1/2 cup light brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon finely grated orange zest
1 large egg
2 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Directions
- Heat oven to 350. Line 2 cookie sheets with parchment. Place 1/2 cup sugar in a dish and set aside.
- Combine butter and tea leaves in a small saucepan and melt gently. Stirring until it begins to bubble on the sides.Remove and allow to cool for 5 minutes.
- Add the tea infused butter to a large bowl, add brown sugar, salt, orange zest, and remaining 3/4 cup sugar. Using an electric hand mixer on medium speed, mix to combine. The mixture will be grainy and separated. Add the egg and vanilla and mix until combined and smooth, about 30 seconds.
- Add the flour, baking powder, and baking soda to the bowl, mix on low speed until everything is just combined. Use a spatula to scrape sides and bottom of bowl to make sure everything is mixed evenly and smoothly.
- Using your hands or a small cookie scoop, Roll dough into small balls and then roll in sugar that was set aside. Place rolled dough on prepared cookie sheet. Place cookies about 2 inches apart, about 12 cookies per sheet.
- Bake for 15-18 minutes, golden and cracked on top. Remove from oven and allow to cool on baking sheets. Remove cookies from cookie sheets once cooled and store in an air tight container at room temperature for up to 3 days or store baked cookies in a freezer for a few weeks.
