I feel like fall is just shortbread cookie season. Not really sure why, but the crisp air and cooler weather just makes me crave these sweet, dense, and buttery cookies more than any other time of year. I also love to enjoy them with tea, which made me think to make a tea flavored shortbread cookie.
I have created an Earl Grey Shortbread Cookie that is just perfect for fall. These are sweetened with honey as well as sugar, which makes them have a beautiful sweet note that that is actually the ideal pairing with a cold glass of milk, because the tea is already in the cookie! These would also be delicious with a mug of hot cocoa.
Earl Grey Shortbreads
2 sticks (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
2 teaspoons organic vanilla extract
15 grams (2 teaspoons) organic raw honey
255 grams (2 cups) organic all purpose flour
2 Earl Grey tea bags
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
Add the flour and contents of the Earl Grey tea bags into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they area bout 1 3/4-inch in diameter.
Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the flour with 226 grams (scant 1 1/2 cups) organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoons) organic coconut flour.
High Altitude – Bake at 350°F for 12 minutes or until golden brown.