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Earl Grey Shortbread Cookies

This recipe is from Season 1 of 5 Ingredient Fix


  • 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    Preheat oven to 375 degrees F.

  • 4.

    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.

  • 5.

    Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.


Makes 2 dozen

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