Earl Grey Shortbread Cookies Recipe

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons loose earl grey tea leaves
• 1/2 teaspoon salt
• 3/4 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 cup butter, room temperature

Instructions

1. In a food processor, pulse together 2 cups of all-purpose flour, 2 tablespoons of loose earl grey tea leaves, and 1/2 teaspoon of salt until the tea is just spotted throughout the flour.
2. Add 3/4 cup of confectioners’ sugar, 1 teaspoon of pure vanilla extract, and 1 cup of room temperature butter. Pulse until a dough forms, but do not over-process.
3. Place the dough onto a sheet of plastic wrap and roll it into a log about 2 1/2 inches in diameter. Twist the ends of the wrap tightly and chill in the refrigerator for 30 minutes.
4. Preheat your oven to 375°F.
5. Slice the chilled log into 1/3-inch thick disks and arrange them on parchment-lined baking sheets, placing them 2 inches apart.
6. Bake the cookies until the edges are just brown, approximately 12 minutes. Let them cool on the sheets for 5 minutes before transferring them to wire racks to cool to room temperature.