Happy Monday y’all! I’m assuming that any of you that have read my blog for even a short period of time now have realized I have a full fledged obsession with Earl Grey Tea, and especially any dessert with Earl Grey Tea in it.
I just feel like the beautiful smell and taste that the Bergamot in the tea gives is just so unique & adds just a hint of decadence. Due to the fact that I’m head over heels obsessed with my Earl Grey Tea Cupcakes w/Cookie Frosting, I figured the next thing to do would be to make Earl Grey Tea shortbread cookies.
I have always loved the delicious simplicity of shortbread with that wonderful buttery goodness, which I believe tastes super awesome with a cup of tea, sooo I figured why not mix the two? Y’all this dough came out perfect, easily rolled out, no chilling involved and soft & buttery when baked up.
These are basically crack y’all, not gonna lie, I ate about a billion of them, but, I mean, they were super duper tiny cookies so it was easily done. You need these in your life, your day will better because of it 🙂 Have a wonderful start to your week & thank you so much for stopping by!
Butter & sugar into your bowl…
whip, whip, whip…
now time for flour, earl grey tea leaves, vanilla & salt…
all mixed up, & make sure to get a big whiff of this, smells heavenly…
ready to rolled out…
rolled out & ready to make cookies…
I just love how this looks…
all ready to be baked…
- 2 Sticks (1 Cup) of Unsalted Butter, Room Temperture.
- 1/2 Cup of Powdered Sugar.
- 2 Cups of All-Purpose Flour.
- 1/2 Teaspoon of Pink Himalayan Salt.
- 1 Teaspoon of Vanilla Extract.
- 1 Bag of Earl Grey Tea Leaves.
- 1 Rolling Pin & Extra Flour For Rolling Dough.
- Cookie Cutters.
- 1 Cookie Sheet.
- Preheat your oven to 350 degree F.
- With a handheld or stand mixer with paddle attachment, whip your butter & powdered sugar until smooth.
- Now add your flour, vanilla, tea leaves & salt and mix until a soft dough starts to form.
- Liberally flour a flat surface and roll out your dough to about 1/4" in thickness.
- Using whatever size & shape cookie cutters you prefer, cut out all of your cookies & place on your non stick sprayed pan.
- Bake your cookies for 13-15 minutes if using small cookie cutters (I took mine out at 13) or 15-17 minutes if using larger cookie cutters or until just slightly golden brown around the edges.
- Let cool & enjoy!
- Just make sure to watch your cookies while baking, I baked my mini cookies for a much shorter time than I would have large cookies.