Earl Grey Shortbread Cookies with Lemon Glaze

Name: Earl Grey Shortbread Cookies with Lemon Glaze
Yield: 36 cookies
Ingredients: 2 cups all purpose flour; 2 tablespoons loose earl grey tea; 1/2 teaspoon fine grain sea salt; 2 sticks (1 cup, 8 ounces) unsalted butter, at room temperature; 3/4 cup sugar; 1 teaspoon vanilla; 1 cup confectioners' sugar; 2 1/2 tablespoons fresh lemon juice; 1 teaspoon melted butter; 1/2 teaspoon lemon zest; Pinch of fine grain sea salt

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4.2

102 reviews

Good

Servings
36 cookies

Earl Grey Shortbread Cookies with Lemon Glaze

Orion Moreno

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

For the shortbread cookies:

2 cups all purpose flour
2 tablespoons loose earl grey tea
1/2 teaspoon fine grain sea salt
2 sticks (1 cup, 8 ounces) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla

For the glaze:

1 cup confectioners' sugar
2 1/2 tablespoons fresh lemon juice
1 teaspoon melted butter
1/2 teaspoon lemon zest
Pinch of fine grain sea salt

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Instructions

In a medium bowl, whisk together flour, earl grey tea and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar and medium until light and fluffy (about 2 minutes). Add vanilla and mix just until incorporated. Scrape down the sides, then add the dry ingredients. Start the mixer on low, then increase to medium. Beat just until a crumbly dough forms. Do not overmix!
Turn the dough out on to a work surface and shape into 2 logs 2-inches in diameter. As you are shaping the logs, the dough will crumble and break. Just keep on pressing and rolling until it comes together. Wrap the logs in plastic wrap and freeze until hard (30 - 40 minutes). At this point you can keep the dough in the freezer for up to 3 days.
When ready to bake, preheat an oven to 350°F and place a rack in the middle position. Line 2 baking sheets with parchment paper.
Working with 1 log at a time, slice into 1/3-inch round cookies, and arrange on the prepared baking sheets. You should be able to fit around 18 per sheet. If a cookie crumbles as you are slicing, just press it back into a round shape. Working in batches, bake for 13 - 15 minutes until the cookies are lightly browned around the edges. Let cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
To make the glaze, add all the glaze ingredients to a medium bowl, and whisk until smooth. Once the cookies have cooled completely, brush glaze on each cookie.