A simple twist to a classic cookie.
This is one of my go-to cookies around the holidays because it's a little bit different, not too sweet, and super easy to make in big quantities. It's great for sticking into goodie bags to pass out, and I often freeze logs of dough so that if I need a last-minute treat to bring to a holiday party, I can just pop some in the oven before heading out the door. You can play with the flavoring and add things like orange zest, finely chopped crystalized ginger, or chopped dark chocolate to complement the earl grey as well.
Earl Grey Shortbread Cookies
Ingredients:
1 cup salted butter, cubed and softened
1/2 granulated sugar (or 3/4 cup confectioners sugar)
2 cups all purpose flour
1/4 tsp salt
2-3 tsp earl grey tea (2 to 3 teabags)
1 tsp vanilla extract
Directions:
Preheat the oven to 375 degrees Fahrenheit.
Mix together all dry ingredients, add in softened butter in cut cubes, along with the vanilla. Using your hands or a pastry cutter (I use my hands, less dishes yay!), mix together all ingredients until evenly combined.
Divide the dough into 2-3 chunks and roll out to preferred cookie diameter--I typically do about 1.5 inches wide, but have also done smaller for bite sized shortbreads.
Wrap in wax paper or plastic wrap or place in a covered container, and refrigerate for at least 30 minutes, up to a day (you can also freeze them at this point for later use, just defrost in fridge before slicing and baking).
Slice dough log into rounds that are about 1/3" thick, and place about an inch apart on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 9-10 minutes, or until bottom edges are just beginning to brown.
Cool to room temperature, and enjoy!
To store: These can be stored at room temperature in a tightly sealed container for up to a week, or can be frozen--just bring back to room temperature to eat.
