Earl Grey Shortbread Cookies

20th December 2009

The weather outside is frightful – but, oh so delightful! I love the first real snow every year, especially at Christmas time. Our yard is so beautiful – now if only I could motivate to shovel our driveway!

So, today I am going to stay in, wrap the rest of my gifts and make a fabulous dinner! Tonight I’ve got Coq au Vin on the menu, and these amazing little earl grey shortbread cookies. I saw Claire Robinson make them on her 5-ingredient show on the Food Network (which I love!) and can’t wait to try them.

Earl Grey Shortbread Cookies


  • 2 cups all-purpose flour
  • 2 tablespoons loose Earl Grey tea leaves
  • 1/2 teaspoon salt
  • 3/4 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) butter, room temperature


In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

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