Recipe: Earl Grey Shortbread
September 30, 2011 § 4 Comments
I recently made a thank-you package of cookies to send to the gracious couple who hosted us in Atlanta during Dragon*Con (thank you, Mr. & Mrs. Davis!) and while I was at it I thought I’d post the recipes for the cookies that I made! I made three types of cookie, and I’ll do a post for each recipe, starting with….
Earl Grey Shortbread
Many people believe that nothing is more pleasant than a cup of tea and a good book, but I have to confess that it’s difficult to feel enthusiastic about hot tea when it’s 100F+ every day for months! Fortunately these little cookies make an excellent alternative. They melt in your mouth and they’re easy to make–the dough comes together in minutes. Just be careful not to get crumbs on the pages…
This is an adaptation of a Claire Robinson recipe from the Food Network. The original recipe calls for loose tea leaves and a food processor—I eliminated both by using the contents of tea bags, and I don’t think it hurt the recipe at all. I still got a delicious cookie with a light tea flavor. The original recipe also calls for rolling the dough into a log and slicing off cookies, but I scooped out cookies with a teaspoon, rolled them into balls, and then pressed them between my palms.
2 cups all-purpose flour
1 1/2 Tablespoons or the contents of 2 to 3 bags of Earl Grey tea (to taste)
1/2 teaspoon salt
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature
sugar (if desired)
Using a mixer with the paddle attachment, blend together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Mix together at medium speed, just until a dough is formed. Use a teaspoon to scoop up dough and roll each scoop into a ball, then press it flat between your palms OR roll the dough into a log in plastic wrap, chill for half an hour, and then slice off cookies about 1/4 inch thick.
Preheat oven to 375 degrees F.
Place the cookies on baking sheets lined with parchment paper, 1 inch apart, and sprinkle with sugar (if desired). Bake until the edges are just barely brown–about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks (just slide the entire piece of parchment paper off of the cookie sheet and onto the wire rack) and cool to room temperature.
Makes about four dozen.
Store in an airtight container–these cookies keep very well! Not that they’ll last long, unless you hide them…
Serve with a cup of tea, a sunny corner, a comfortable chair, and a good book.