London Fog Tea Cookies
An aromatic, buttery shortbread cookie infused with Earl Grey tea and vanilla, made in 4 simple steps. Perfect for parties, gifts, and tea time.
Equipment
- 1 baking sheet
- Parchment paper
- Food processor
Ingredients
- 10 ½ tablespoons unsalted butter, room temperature
- ½ cup icing sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon fine sea salt
- 2 teaspoons fine Earl Grey tea leaves
Instructions
- Add the butter, icing sugar, flour, salt, Earl Grey tea leaves, and vanilla extract into a food processor.
- Pulse until the dough comes together.
- Divide the dough in half and roll each half into a log about 1 ½ to 2 inches in diameter.
- Wrap each log in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Use a sharp knife to slice the dough into ¼ to ½ inch thick rounds.
- Place the cookies on a parchment-lined baking sheet, at least 1 inch apart.
- Bake for about 10 minutes, until the bottoms are barely golden.
- Transfer cookies to a cooling rack and let cool completely before serving.
Notes
Variations: Earl Grey Lavender (use Earl Grey Lavender tea and lavender extract instead of vanilla), Citrus London Fog (add 1 tablespoon lemon or orange zest), Lady Grey (substitute Earl Grey with Lady Grey tea).
Tips: Do not skip chilling the dough or cookies will turn out flat. Always line the baking sheet with parchment paper rather than greasing it. Avoid overbaking; remove cookies as soon as the bottoms turn lightly golden.
Nutrition (per cookie): Calories 53kcal, Carbohydrates 6g, Protein 1g, Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 53mg, Potassium 6mg, Fiber 0.1g, Sugar 3g, Vitamin A 92IU, Calcium 2mg, Iron 0.2mg