London Fog Shortbreads

  • 2 cups all purpose flour ½ tsp. salt 1 tsp. pure vanilla
  • 2 tbsps loose Earl Grey tea leaves ¾ cup icing sugar 1 cup butter, room temp.

Grind Earl Grey tea leaves until fine, not powdered. Mix together with flour and salt. Set aside. Cream butter and icing sugar together, blend in vanilla. Add dry mix and continue to blend until a dough ball forms.  Divide dough in half and roll each portion into a log about 2 inches in diameter. Wrap in wax paper or plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 375 F. Slice each dough roll into slices approx. 1/3” thick. Place about 2” apart on parchment lined cookie sheets. Bake for 12 minutes or until edges is just beginning to brown. Let cool for 5 minutes, then transfer to wire rack to cool completely.

GLAZE: Optional – Brew a strong cup of Earl Grey tea. Combine 1 cup icing sugar, 1 tsp vanilla and 1 – 2 tbsps. Tea, just enough to make a thin glaze. Drizzle over cooled cookies.

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