Earl Grey Lemon Shortbread combines the fragrant notes of Earl Grey tea with the bright zest of lemon to create a buttery, crisp cookie that’s perfect for tea time or any special occasion. These shortbread cookies are simple yet sophisticated, making them a delightful addition to your baking repertoire.
Why You’ll Love This Recipe
- Unique Flavor: The combination of Earl Grey tea and lemon provides a refined, aromatic taste.
- Buttery and Crisp: Classic shortbread texture that’s both tender and crisp.
- Easy to Make: Simple ingredients and straightforward preparation make these cookies a breeze to whip up.
Ingredients
- For the Shortbread:
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1 tablespoon finely ground Earl Grey tea leaves (about 2-3 tea bags)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 teaspoon salt
- For the Lemon Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons lemon juice (freshly squeezed)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Dough:
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the finely ground Earl Grey tea leaves, lemon zest, and salt, mixing until combined.
- Gradually add the flour, mixing just until the dough comes together. Avoid overmixing.
- Shape the Shortbread:
- Turn the dough out onto a lightly floured surface. Roll out to about 1/4-inch thickness. Use cookie cutters to cut out shapes or simply cut the dough into squares or rectangles using a knife.
- Transfer the cut-out cookies to the prepared baking sheet, spacing them about 1 inch apart.
- Bake the Shortbread:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. The cookies will be firm but still soft in the center.
- Cool and Glaze (Optional):
- Allow the shortbread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- If using the lemon glaze, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies.
- Serve and Store:
- Enjoy the shortbread cookies with tea or coffee.
- Store in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months.
Tips and Variations
- Tea Variants: Experiment with different types of tea, such as chamomile or lavender, for unique flavor profiles.
- Flavor Additions: Add a pinch of ground cardamom or nutmeg for additional spice.
- Decorations: For a festive touch, sprinkle some additional lemon zest or edible glitter on the cookies before baking.