Earl Grey Shortbread Cookies (Claire Robinson) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 2 |
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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 (2 sticks) butter, room temperature |
Directions:
1. In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
2. Preheat oven to 375 degrees F.
3. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
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