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:
- Whisk together flour, tea, and salt in a small bowl; set aside.
- 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.
- 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.
- 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.
- 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.
- Let cool on wire racks. Cookies can be stored in an airtight container at room temperature for up to five days.