Rating: 3 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
  • 14 Ratings

Classic, buttery shortbread cookies paired with fragrant Earl Grey tea are an elegant addition to any cookie plate. Of course, these are a natural fit at tea time, but the possibilities are endless. Crumble a few over lemon ice cream, sandwich them with raspberry jam, or dip into white chocolate. Prep tip: To know when the butter is soft enough to beat, but not so soft it’ll make the dough hard to work with, gently but firmly press your finger into the stick. If it leaves a shallow indent, you’re ready to go.

Robin Bashinsky

Gallery

Credit: Corey Olson

Recipe Summary

hands-on:
20 mins
total:
3 hrs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place butter and sugar in bowl of a stand mixer fitted with paddle attachment; beat onmedium speed until creamy, 3 to 4 minutes. With mixer running on low speed, add tea,zest, and vanilla; beat until combined, about 30 seconds. Whisk together flour, salt, andbaking powder in a separate bowl. With mixer running on low speed, add flour mixture tobutter mixture in 3 batches. Continue beating until just smooth, 10 to 15 seconds after lastaddition, stopping to scrape down sides as needed.

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  • Divide dough in half. Shape each half into a 7-inch-long log. Wrap each log in plastic wrap; refrigerate until very firm, at least 2 hours and up to 4 days.

  • Preheat oven to 350°F. Unwrap 1 log, and slice into 21 (1/3-inch-thick) slices. Arrange cookies, spaced 1/2 inch apart, on a baking sheet. Bake until edges are just browned, 12 to 14 minutes. Cool on a wire rack 15 minutes. Repeat process with second log.

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