Happy Monday!! This is an especially happy Monday because it’s the last one of the semester. In just two days, I will be done with my last final, and completely done with undergrad! During the 1.5 weeks until graduation, I plan to sleep lots, bake all day and every day, and QUIT DRINKING SO MUCH COFFEE.
I’ve always been a tea drinker, but over the past year, I’ve become increasingly dependent on coffee. I typically drink a HUGE cup in the morning, a small cup at work, and a HUGE cup after dinner. And as if I wasn’t getting enough caffeine already, I supplement my execessive coffee intake by overdosing on tea.🙂
I’m going to take baby steps, and start out by pouring myself a little less coffee each morning and having tea instead of coffee in the evenings. Then I’ll work on trying to cut my afternoon cup completely. I know I should probably reduce my tea intake too, but that’s going to be a little more difficult since I love the stuff so much!🙂
Even though I have multiple cups of tea per day, I guess that’s not enough, because I love incorporating it in my desserts, too. I like it in my ice cream, cake, and cookies! The only tea that I’ve baked with so far is matcha (green tea) though, so yesterday I decided to use one of my other favorite teas – Earl Grey!
My friend Angelina mentioned something about Earl Grey shortbread a longgg time ago and it’s been in the back of my mind ever since. I finally decided to try them out last night, and they were even better than I had imagined! Crisp, delicate, and buttery, with just a hint of Earl Grey flavor. The most PERFECT shortbread cookies ever!
For maximum enjoyment, use cookie cutters to make the shortbread into fun shapes and have a nice big cup of Earl Grey tea on the side!🙂
Earl Grey Shortbread Cookies
Source: 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) unsalted butter, room temperature
1. Combine flour, tea and salt in a food processor, and pulse until tea is just spotted throughout flour. Add confectioners’ sugar, vanilla, and butter, and pulse again until dough forms.
2. Place dough on a sheet of plastic wrap, and roll into a log about 2 1/2 inches in diameter. Cover tightly with the plastic wrap, and chill in refrigerator for 30 minutes.
3. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
4. Slice log into 1/3-inch disks and place on prepared baking sheets, 2 inches apart. Bake in preheated oven for about 12 minutes, until edges are just brown. Let cool on baking sheets for 5 minutes, then transfer to a wire rack and cool to room temperature.