These shortbread cookies were delicious! They have a delicate, but powerful flavor. I love the brightness of the note of bergamot in the tea leaves- it infuses the cookies with a great citrusy burst!
- 1 tbsp earl grey tea loose leaf (about 3 bags of tea)
- 1 cup flour
- 1/4 tsp salt
- 3/4 tsp vanilla extract
- 1/3 cup powdered sugar
- 1 stick butter- softened
Start by whisking together your dry ingredients- the tea leaves, the flour, and the salt. In another small bowl, cream together the vanilla extract, powdered sugar, and butter. Now, slowly add in your flour mixture, combining as you go with an electric mixer. You should be left with a dense but malleable dough. Roll it out into a long log and wrap in parchment paper. Refrigerate for about 20 minutes and preheat your oven to 375 degrees F.
In the meantime, butter a cookie sheet. When the cookies have chilled, remove from the fridge and slice into rounds about 1/3 of an inch thick. If desired, reshape slightly using your hands to form squares. Then, arrange the cookies on the baking sheet, at least an inch apart from each other. Bake for about 12 minutes or until the edges have just started to brown. Let cool for about 5 minutes before enjoying!