Earl Grey Cookies are delicate, buttery treats infused with the subtle floral and citrus notes of Earl Grey tea. These cookies are perfect for tea lovers, combining the rich, fragrant flavors of bergamot with a classic shortbread base. They have a slightly crisp edge with a tender, melt-in-your-mouth center, making them an elegant addition to any dessert tray or a delightful pairing with a hot cup of tea.
Pumpkin Banana Loaf Recipe Steps
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp loose-leaf Earl Grey tea (about 4 tea bags)
- 1/2 tsp salt
Instructions:
- Prepare the Earl Grey Tea: In a food processor or spice grinder, pulse the loose-leaf tea until finely ground.
- Mix Butter and Sugar: In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, using a hand or stand mixer.
- Add Vanilla and Tea: Mix in the vanilla extract and ground Earl Grey tea, stirring until evenly distributed.
- Combine Dry Ingredients: Add the flour and salt to the butter mixture, mixing until the dough just comes together. Be careful not to overmix; the dough should be smooth and hold together.
- Shape the Dough: Form the dough into a log shape, about 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours), until firm.
- Preheat the Oven: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice and Bake: Unwrap the dough and slice it into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake the Cookies: Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
