Earl Grey Rooibos Shortbread
This easy shortbread recipe is infused with Earl Grey Rooibos tea. Topped with a light lemon glaze, this tea cookie is perfect for any afternoon tea or function.
Servings 36 cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 2 tbsp Earl Grey Rooibos Tea Leaves
- ½ cup powdered sugar
- 2 cups all purpose flour
- ½ tsp salt
Lemon Glaze
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Using your mixer with paddle, blend the Earl Grey tea leaves with the butter. Allow to sit for 1-2 hours to ensure full flavor of the tea. NOTE - You do not need to grind the Earl Grey Rooibos tea...it will blend well with the butter. If you are using a large leaf tea, run through grinder.
- Once the butter has been infused with the tea, preheat the oven to 350° and prepare your baking sheet with either a silicon pad or parchment paper.
- Cream the butter and tea mixture with the powdered sugar.
- Add the flour and salt and blend until a soft dough is formed. This will take some time and will initially start out very crumbly. Continue to mix and it will turn into a soft dough.
- Turn the dough out onto a lightly floured surface and roll out ¼ inch thick.
- Cut out cookies in desired shape. If cut in 1½ squares, will yield 36 cookies.
- Bake on prepared cookie sheet for 15 minutes or until lightly brown.
- Allow to cool on rack.
- Once cooled, prepare the glaze. Combine the powdered sugar and lemon juice until thin stream.
- Glaze top of cookies. Allow to rest until glaze sets.
Notes
This recipe has been slightly adapted from https://www.sugarandsoul.co/downton-abbey-earl-grey-cookies/
These cookies freeze well.
The longer the cookies sit the stronger the flavor intensify, like steeping tea.