Hi, this is future Ticia 2020, I originally wrote this post way back in 2009. Yesterday (or today when I’m updating this post) a dear friend came over for the last time before she moved to Kentucky. Every time she comes over, we would enjoy a pot of tea together and some cookies while our daughters played and talked. In honor of the last time, we would get to enjoy this time, I decided to make some of my favorite cookies, this earl grey shortbread cookie recipe. This is a family favorite, that we make frequently with different flavors of tea.
With all that, I now turn you over to past Ticia of 2009. I’ll be adding in comments as I remember, and I’ve added a few affiliate links.
Oh, and to explain the introduction in this original post, I was taking part in a cooking challenge inspired by the movie Julie and Julia, but instead of cooking our way through Julia Child’s Mastering the Art of French Cooking, we cooked our way through the cooks on Food Network’s website.
So, now I’ll really turn you over to 2009 Ticia
Picking out a recipe, Earl Grey shortbread cookies
I have a picture this week. I was going to get pictures of all the steps, and what did I get a picture of? Six bags of Earl Grey tea torn open to make 3 tablespoons.
So, I looked through her recipes and thought I was going to have a hard time finding one. My husband and I have very divergent tastes in food, and he doesn’t want anything that has fruit or citrus in it, and I’m picky about textures. This makes recipes a challenge sometimes.
Then I found:
Let me just do my happy dance now!
2 cups all-purpose flour
2 tablespoons loose Earl Grey tea leaves>> future Ticia would like to add, you can substitute pretty much any tea flavor, this time that I took pictures of I used Earl Grey Creme
1/2 teaspoon salt
3/4 cup confectioners’ sugar (powdered sugar)
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature
Brilliant 2009 Ticia’s commentary on making Earl Grey Shortbread cookie recipe
So, she has you mixing it all together in a food processor…… Yeah, I tried that in mine, but I have a little mini one, and that just wasn’t going to happen, so I did it in my mixer, and it worked just fine.
1. Mix together flour, tea, and salt until the tea is spotted throughout.
2. Add powdered sugar, vanilla, and butter. Mix only until a dough is formed.
3. Form it into a log and wrap it up in plastic wrap.
3b. Refrigerate for 30 minutes, and it really does make a difference if you follow this step. I really should remember this for when I’m tempted to skip it in other recipes. Future Ticia 2020 wants to add, this is the time to form the shape you want your cookies. This time I formed the log into an almost rectangular shape.
4. Preheat oven to 375 degrees.
5. Slice the dough into 1/2″ slices and put on cookie sheet about 2 inches apart. You’re supposed to put it on parchment paper or silpat sheets. I didn’t have either of those, but it did just fine on my stoneware.
6. Cook 12 minutes. I think I actually cooked it for about 14 minutes, but I’ve noticed with stoneware you need to cook a little longer. Let cool for a few minutes on the sheet, and then remove to cooling rack. Future Ticia 2020 says I cook it for 14 minutes according to my recipe card.
And the result: I took it to Bible Study that night, and they ate almost all of them. So I made a second batch, so we would have some for tea on Sunday. And that batch was eaten by my family within 2 days.
I am now completely out of scones and cookies. I guess I need to cook more, good thing I was able to find some loose tea leaves…….. I still need to verify the math to see if that was less expensive or just seemed like it was.
OH, and I totally think this would work to make with kids, and my kids loved eating it, it’s a nice lower sugar recipe.
Now go see the other yummy recipes over at I Blame My Mother.
Or check out some other recipes I’ve got on my blog
Originally published November 4, 2009