Corey Olson
Hands-On Time
20 Mins
Total Time
3 hours (including chilling time)

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.

How to Make It

Step 1

Place butter and sugar in bowl of a stand mixer fitted with paddle attachment; beat on
medium 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, and
baking powder in a separate bowl. With mixer running on low speed, add flour mixture to
butter mixture in 3 batches. Continue beating until just smooth, 10 to 15 seconds after last
addition, stopping to scrape down sides as needed.

Step 2

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.

Step 3

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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