these are super good and incredibly simple. the dough/batter is made in the food processor and then rolled into a log and refrigerated. you are left only to slice the log into little cookies and bake them! i used really good schmancy tea and i believe that resulted in the incredibly bergamonty goodness.
i started with a recipe from food network’s claire robinson:
Earl Grey Shortbread Cookies
Recipe credit: Claire Robinson
- 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
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.
Preheat oven to 375 degrees F.
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.
next time i will add a bit of lemon or orange zest, i think that would be ridiculous!
i made this for a day in prospect park so i took them as is, but that night…
the after dark version was a bit messier and crazy good! i was going to do a little chocolate drizzle but decided to half dip the cookies in chocolate and was very happy with the results. incredibly though, they don’t NEED the chocolate!
but it sure didn’t hurt either 🙂
and p.s. i used spelt flour and you would never know!