These Earl Grey Shortbread cookies are a fancy take on the traditional shortbread cookie. I amp up my great-grandma’s recipe by adding in a tablespoon some of my favourite earl grey tea. A little tea goes a long way in this recipe!
Servings: 24 cookies
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 60 minutes
- 1 cup unsalted butter, at room temperature
- 1/2 teaspoon salt
- 2/3 cup icing sugar
- 1 tablespoon earl grey tea leaves
- 2 cups flour
Add the soft butter to a large mixing bowl along with the salt. Use an electric mixer to beat the butter until it is completely smooth (no lumps) and has become light and fluffy, about 2-3 minutes.
Sift the icing sugar over the butter mixture and then add the earl grey tea leaves. Use the mixer again to combine the ingredients.
Sift the flour over the butter/icing sugar mixture and mix until the flour is incorporated and the dough begins to clump together.
Flip the dough out onto a surface that is lightly dusted with flour. Use your hands to quickly bring the dough together into a ball. Form it into a round disc and then cover with plastic wrap. Place the dough into the fridge and let it set up for 30 minutes.
Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
Once the dough has cooled, use a rolling pin to roll the dough out into a sheet that is about 1 cm thick. Use your favourite cookie cutter to cut out the cookies and place them on the baking tray about 3 cm apart.
Bake the cookies on the top rack of the oven for 10-12 minutes, or until the bottoms have become a nice golden brown.
Let the cookies cool, then serve with tea! Enjoy ❤
*You can store the cookies in an airtight container for 2-3 days on the counter, or you can freeze them for up to 1 month. These shortbread also taste really great frozen!