Earl Grey Shortbread Cookies
Earl Grey Shortbread Cookies shaped like tea bags and dipped in dark chocolate make for a show-stopping tea party cookie!
Servings 36 cookies
Calories 77kcal
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 16 tablespoons unsalted butter room temperature
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons loose-leaf Earl Grey tea or other black tea, or the contents of 2 Earl Grey teabags
Instructions
- In a medium bowl, whisk together flour and salt.
- In the bowl of a mixer, beat the butter until pale and fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed. Add sugar and continue to beat for 2 more minutes. Beat in vanilla.
- Add flour mixture and tea on low speed, scraping down the sides of the bowl as needed, until dough is barely sticky.
- Form the dough into two equally sized balls. Wrap each in plastic wrap and flatten gently into a disk. Refrigerate until firm, about 1 hour or more.
- Preheat oven to 350°F (177°C). Prepare 2 baking sheets by lining them with parchment paper.
- On a floured surface, roll out one of the discs into a 1/4-inch thickness. Cut out shapes with a cookie cutter or knife. Transfer to prepared baking sheets. Re-roll any scraps and repeat with remaining disk.
- Refrigerate shaped cookies until firm, about 30 minutes, so they retain their shape while baking. Bake until firm and golden, 10 to 15 minutes. Let cool completely on a wire rack.
- If desired, tie on thick thread. Attach the other end of the string to 1.5-inch squares of cut paper to resemble a tea bag.
Notes
To make tea bag shapes: Use a rectangular cookie cutter or knife. Trim off two adjacent corners. Poke a hole in the dough with a skewer or toothpick. Transfer to prepared baking sheets. Re-roll any scraps and repeat with the remaining disc. Line a baking sheet with wax paper.
For chocolate-dipped cookies: In a heat-proof bowl, melt the chocolate chips in the microwave. (You can also use a double-boiler on the stove.) Dip the bottom third (the side without cut corners) of each cookie into the chocolate to resemble a tea bag. Place on wax paper. Refrigerate until hardened, about 20 minutes. (This recipe was inspired by these gorgeous tea bag cookies from Sandra Kavital.)
The cookie dough is loosely based on Martha Stewart's Shortbread Cookies recipe.
Nutrition
Serving: 1cookie | Calories: 77kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 49mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 156IU | Calcium: 3mg | Iron: 0.3mg
