London Fog Shortbread

London Fog Shortbread

AuthorJulie

1 Tbsp. loose Earl Grey tea leaves
1 cup butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 tsp. salt

1

Preheat the oven to 325 F.

2

If you’re starting with dry tea leaves, put them into a small dish and pour just enough boiling water over them to cover (about a tablespoon or two); set aside for a few minutes, then pour off the water.

3

In the bowl of a food processor, pulse the butter, sugar and softened tea leaves until well blended and creamy. Add the flour and salt and pulse until the dough comes together.

4

Roll the dough into walnut-sized balls and place on a parchment-lined sheet. Press down with a cookie stamp, bottom of a glass, or crisscrossed with a fork. (Alternatively, roll the dough into a log, wrap and chill, then slice and bake.) Bake for 10 minutes, or until pale golden around the edges.

5

Cool on the pan or on a wire rack.

Ingredients

 1 Tbsp. loose Earl Grey tea leaves
 1 cup butter, at room temperature
 1/2 cup sugar
 2 cups all-purpose flour
 1/4 tsp. salt

Directions

1

Preheat the oven to 325 F.

2

If you’re starting with dry tea leaves, put them into a small dish and pour just enough boiling water over them to cover (about a tablespoon or two); set aside for a few minutes, then pour off the water.

3

In the bowl of a food processor, pulse the butter, sugar and softened tea leaves until well blended and creamy. Add the flour and salt and pulse until the dough comes together.

4

Roll the dough into walnut-sized balls and place on a parchment-lined sheet. Press down with a cookie stamp, bottom of a glass, or crisscrossed with a fork. (Alternatively, roll the dough into a log, wrap and chill, then slice and bake.) Bake for 10 minutes, or until pale golden around the edges.

5

Cool on the pan or on a wire rack.

London Fog Shortbread
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.