Ingredients
For the shortbread cookies:
- 2 cups all purpose flour
- 2 tablespoons loose Earl Grey tea
- ½ teaspoon fine grain sea salt
- 2 sticks (1 cup, 8 ounces) unsalted butter, at room temperature
- ¾ cup sugar
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup confectioners' sugar
- 2 ½ tablespoons fresh lemon juice
- 1 teaspoon melted butter
- ½ teaspoon lemon zest
- Pinch of fine grain sea salt
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, loose Earl Grey tea leaves, and fine grain sea salt. Set this mixture aside for incorporating later.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla extract and mix just until incorporated. Scrape down the sides of the bowl.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the creamed butter and sugar. Start on low speed to prevent flour dust, then increase to medium speed and beat just until a crumbly dough forms. Avoid overmixing to keep the shortbread tender.
- Shape and chill dough logs: Turn the dough onto a clean work surface and press it into two logs about 2 inches in diameter each. The dough may crumble initially, but continue pressing and rolling until it holds together. Wrap both logs tightly in plastic wrap and freeze until firm, about 30 to 40 minutes. The logs can be stored frozen for up to 3 days before baking.
- Preheat oven and prepare baking sheets: When ready to bake, preheat the oven to 350°F (175°C) with a rack in the middle position. Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Slice and arrange cookies: Working with one dough log at a time, slice the logs into ⅓-inch thick rounds. Arrange the slices spaced evenly on the prepared baking sheets, approximately 18 cookies per sheet. If any slices crumble, gently press them back into a round shape before baking.
- Bake cookies: Bake in the preheated oven for 13 to 15 minutes, or until the cookies are lightly browned around the edges. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare lemon glaze: In a medium bowl, whisk together the confectioners' sugar, fresh lemon juice, melted butter, lemon zest, and a pinch of fine grain sea salt until smooth and well combined.
- Glaze the cookies: Once the shortbread cookies have cooled completely, brush each cookie generously with the lemon glaze to add a bright, citrusy finish. Allow the glaze to set before serving.
Notes
- Use loose Earl Grey tea rather than tea bags for the best flavor and texture in the cookies.
- If dough is too soft to slice cleanly, return it to the freezer for a little longer.
- Store finished cookies in an airtight container at room temperature for up to one week.
- The dough logs can be frozen for longer storage; slice and bake directly from frozen, adding a couple of extra minutes to baking time.
- For a stronger lemon flavor, add a bit more lemon zest to the glaze or sprinkle some finely grated zest over the cookies after glazing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
