These delicate and aromatic Earl Grey Tea Cookies are perfect for any tea lover. Infused with the subtle citrusy notes of bergamot from Earl Grey tea leaves, these buttery cookies offer a sophisticated twist on traditional shortbread. Their crumbly texture pairs perfectly with a hot cup of tea or coffee, making them an ideal treat for afternoon tea, holidays, or whenever you’re craving something unique yet elegant.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 2 tablespoons loose Earl Grey tea leaves (about 3-4 tea bags)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: granulated sugar for sprinkling
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the butter mixture: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2 minutes.
- Add flavoring: Add the vanilla extract, tea leaves, and salt to the butter mixture. Beat until combined.
- Incorporate the flour: Gradually add the flour, mixing until the dough starts to come together. You may need to knead it a bit with your hands to fully incorporate the flour.
- Shape the cookies: Roll the dough into a log (about 2 inches in diameter). Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice and bake: Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake for 10-12 minutes or until the edges are just lightly golden.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle the tops with granulated sugar while still warm.
These cookies can be stored in an airtight container for up to a week. Enjoy them as a lovely accompaniment to your favorite tea!
