Lavender Earl Grey Tea Shortbread Cookies

So in A Fragile Design, they have tea time quite a few times throughout the book. That made me think I need a tea recipe, and I decided on borrowing this one from my sister blog, JaneAustenRunsMyLife

Ingredients:

  • 3.5 Cups of Flour
  • 3/4 Cup of Sugar
  • 1 Tbsp of Lavender Earl Grey Loose Leaf Tea
  • 1/2 Tsp of Salt
  • 2 Tsp Vanilla Extract
  • 1.5 Cups of Unsalted Butter

Directions:

  1. Pulse flour, sugar, tea, and salt together for one minute in a bowl or food processor.
  2. Add butter and vanilla extract.
  3. Pulse until shaggy dough is formed, about two mins.
  4. Remove blade and transfer dough to a working surface.
  5. Work dough until it comes together and shape it into two discs.
  6. Place each disc on parchment paper and transfer to refrigerator for 30 mins.
  7. Preheat the oven to 350 degrees F.
  8. Line baking sheets with parchment paper.
  9. Roll dough out to 1/4 inch thickness and cut out cookies using a 1 inch wide cookie cutter.
  10. Transfer cookies to baking sheet.
  11. Bake for 15 minutes or until edges are a light golden brown.

Thoughts After Baking:

Like my sister blog, JaneAustenRunsMyLife, I too over chilled the dough and the dough was too hard that the cookies came out small. But they were extremely delicious and I couldn’t stop eating them!

For more recipes from JaneAustenRunsMyLife, go to Cucumber Tea Sandwiches

For more cookie recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more Earl Grey Tea recipes, go to Earl Grey Infused Blueberry Smoothie

For more shortbread recipes, go to Basic Shortbread

For more desserts, go to Meyer Lemon Poppyseed Cake

Basic Shortbread

This comes from my sister blog JaneAustenRunsMyLife.wordpress.comI just reblogged it from her.

Thoughts Before Cooking:

This recipe comes from my a book I received for Christmas one year, Christmas Cookies.

Background on the Cookie:

“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”

Ingredients:

  • 1 Cup of Butter, Softened
  • 1/2 Cup of Sugar
  • 1/4 Teaspoon of Vanilla Extract
  • 2 1/4 Cups of Unbleached All-Purpose Flour
  • 1/8 Teaspoon of Salt

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
  2. Stir in vanilla.
  3. Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.
  4. Roll dough to 1/2 inch thickness on a lightly floured surface.
  5. Cut with a 2.5 inch round cutter or Christmas cookie cutter.
  6. Place 2 inches apart on an ungreased baking sheet.
  7. Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.
  8. Cool 2 minutes on a baking shet; remove to wire rack to cool.

Thoughts After Baking:

These were delicious and so buttery good.  perfect compliment to tea, Christmas, or anytime/anything. 🙂

For more Christmas Cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more cookie recipes, go to Fresh Mint Chocolate Chip Cookies

For more dessert, go to Baked Apple Slices