Earl Grey Tea Shortbread Cookies
I debated whether I should put these cookies on the blog. I had high hopes for them, despite mixed reviews, but tackled them regardless. I was initially disappointed with the results. However, friends loved them and I agreed that they tasted better the next day.. so much so, that I couldn’t stop munching on them and there are none left… so they must be good as my tummy will attest. :P
This is a slice-and-bake shortbread-like cookie with a hint of Earl Grey tea and lemon. It is a pretty simple cookie with only a few ingredients. I found a sharp chef’s knife helped to cut the cookies without too much crumble (some cookies still needed to be sacrificed, though). I used the tea leaves from 5 bags of Earl grey tea but the next time I try it, I will buy some loose leaf tea. Since Earl Grey is the main flavour, it would be best not to use subprime tea. I also plan to coat the outside with sugar, as I am still on a quest for a better Earl Grey shortbread. I have a recipe I want to try, as we were served them at the tea event run by the George Brown cooking club (Tastes of Tomorrow). However, I need to find a scale first. UPDATE: That much better recipe has been posted here.
Earl Grey Tea Cookies
2 cups all-purpose flour
2 tablespoons finely ground Earl Grey tea leaves (from about 5 bags)
1/2 teaspoon salt**
1 cup (2 sticks) unsalted butter, softened at room temperature
1/2 cup confectioners’ sugar
1 tablespoon finely grated lemon zest (I only had one lemon, but I think you’d need at least 2 to get 1 tbsp)
1. Whisk flour, tea, and salt in a small bowl; set aside.
2. Put butter, sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
4. Preheat oven to 350F. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
5. Bake cookies, rotating sheets halfway through,until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 5 days.
Makes 2-3 dozen cookies (not 8 dozen like the recipe claims)
** The original recipe in Martha Stewart’s Cookies calls for 1/2 tsp coarse salt, which is equivalent to 1/3 tsp of table salt; however, the website recipe simply calls for 1/2 tsp salt. I used 1/4 tsp table salt which I wonder whether that was a problem…
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