earl grey shortbread

It’s time for some serious om-nommery: melty, buttery, tea and orange-infused shortbread.

This recipe is adapted only slightly from Eat Me, Delicious, adapted from a Martha Stewart holiday recipe.

You will need:

  • 2 cups unbleached all-purpose flour
  • 2 tablespoons finely ground earl grey tea (about four bags worth)
  • 1/2 teaspoon salt (I used a coarse grind)
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon orange zest

This is what you’ll do:

  1. Whisk together flour, tea, and salt in a small bowl;  set aside.
  2. Mix butter, sugar, and orange zest with an electric mixer 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 about 1 1/4 inches in diameter.  Wrap tightly with parchment and place in freezer until firm, at least an hour.  If you want to leave the dough overnight or longer, I would recommend wrapping it in an additional layer of plastic wrap, to avoid absorption of icky freezer smells.
  4. Preheat oven to 350F.  Remove logs from freezer and cut into 1/4 inch slices.  Space about 1 inch apart on baking sheets lined with parchment.
  5. Bake cookies for 12-15 minutes (or until edges are golden), rotating sheets halfway through.  Keep an eye on these.  They can go from not done to nearly burned in a matter of minutes.  Mine were perfect in 12 minutes, but actual oven temperature is going to vary.
  6. Let cool on wire racks.  Cookies can be stored in an airtight container at room temperature for up to five days.

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