Earl Grey Shortbread Cookies with Lemon Glaze
User Reviews
4.2
-
Servings
36 cookies
Earl Grey Shortbread Cookies with Lemon Glaze
Description
The Earl Grey Shortbread Cookies incorporate loose Earl Grey tea into a classic shortbread dough made from all-purpose flour, butter, sugar, and vanilla. The dry ingredients, including ground tea, are mixed into creamed butter and sugar to form a crumbly dough. The dough is then shaped into logs and chilled until firm, facilitating uniform thin slices. Baking at moderate heat yields cookies with a delicate crumb and subtle citrus notes from the tea.
A lemon glaze made from confectioners' sugar, fresh lemon juice, melted butter, lemon zest, and a pinch of sea salt is applied after baking to add a bright, tangy finish that cuts through the cookie's richness. The combination of bergamot flavor from the tea and fresh lemon creates a nuanced balance that refreshes the palate.
These cookies are well-suited for pairing with tea or coffee and can be stored chilled for several days to maintain their texture and flavor.
Ingredients
For the shortbread cookies:
- 2 cups all-purpose flour
- 2 tablespoons earl grey tea loose
- 1/2 teaspoon sea salt fine grain
- 2 unsalted butter 1 cup, 8 ounces, sticks, room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla
For the glaze:
- 1 cup confectioners' sugar
- 2 1/2 tablespoons lemon juice fresh
- 1 teaspoon butter melted
- 1/2 teaspoon lemon zest
- Pinch sea salt fine grain
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.
User Reviews
Overall Rating
4.2
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