Earl Grey Shortbread Cookies


  • 2 cups all-purpose flour
  • 2 tablespoons loose Earl Grey Black Tea leaves
  • ½ teaspoon salt
  • ¾ cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract 
  • 1 cup (or 2 sticks) butter, at room temperature   


  1. In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour.
  2. Add the confectioners’ sugar, vanilla, and butter.  
  3. Pulse together just until dough is formed.
  4. Place dough on a sheet of plastic wrap, and roll into a log, about 2 ½ inches in diameter.
  5. Tightly twist each end of the wrap, and chill in refrigerator for 30 minutes.
  6. Preheat oven to 375°F.
  7. Slice the log into 1/3-inch thick disks.
  8. Place on parchment lined baking sheets, 2 inches apart.    
  9. Bake until the edges are just brown, about 12 minutes.   
  10. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Ingredients ready to be mixed!
Cutting the shortbread
Ready to enjoy!

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