These shortbread cookies come together quickly and can be made without the use of a mixer or rolling pin. Just a food processor and a sharp knife are all you need, and even the food processor is optional if you've got a bowl, a spoon, and a good arm.
The gentle flavors of tea and bergamot also pair well with lavender, so these cookies can be enjoyed with a lavender flavored coffee or tea in the morning, afternoon, or evening.
Ingredients
2 large egg yolks
1 tsp vanilla extract
2 cup (280g) all-purpose flour
½ cup (100g) granulated sugar
½ cup (60g) powdered sugar
1 tbsp Earl grey leaves
½ tsp kosher salt
1 cup butter, softened and cubed
Directions
In a small prep bowl, mix together the egg yolk and vanilla. Cut the butter into ½" cubes and set aside.
In a food processor, grind the Earl grey tea leaves until fine and powdery. Add the flour, sugars, and salt. Pulse to combine thoroughly. Scatter the butter on top of the flour and pour over the yolks and vanilla mixture. Pulse to combine until smooth and dough pulls away from the bowl.
If mixing by hand, grind the Earl grey leaves in a spice/coffee grinder or mortar and pestle, then add to the flour, sugars, and salt. Toss to combine, then add the butter cubes, yolks, and vanilla extract. Mix thoroughly with a wooden spoon until the dough is even.
Scoop the dough out onto a large sheet of plastic wrap. Pat together into a log 1.5" x 1.5" x 12". Wrap the dough up in the plastic and refrigerate until firm, about 60 minutes.
When ready to bake, position a rack in the middle of the oven and preheat to 375°F. Line a cookie sheet with a piece of parchment paper.
Remove the dough from the refrigerator and unwrap. Use a sharp knife to slice off the ends and square off the log. Slice into cookies ¼" thick and arrange 1" apart on the cookie sheet.
Bake 10-15 minutes until firm. Remove from the oven and cool 3-5 minutes on the sheet before transferring to a wire rack to cool completely.
Buy the spices you need to make this recipe!
