Lemon Earl Grey Shortbread Cookies
These Lemon Earl Grey Shortbread Cookies are uniquely made with powdered sugar and a touch of corn starch, making these cookies literally melt in your mouth. Because of this, they pair perfectly with a hot cup of tea (or even better, dipped in a hot cup of tea!). Serve them at your next afternoon tea party, holiday party, cookie swap, or just when you want a special treat.
Lemon Earl Grey Shortbread Cookies
Servings
12
Cook Time
15 minutes
These Lemon Earl Grey Shortbread Cookies are uniquely made with powdered sugar and a touch of corn starch, making these cookies literally melt in your mouth. Because of this, they pair perfectly with a hot cup of tea (or even better, dipped in a hot cup of tea!). Serve them at your next afternoon tea party, holiday party, cookie swap, or just when you want a special treat.
The Russian Earl Grey/browned butter base of these cookies provide a buttery, crumbly taste - with just the right amount of floral and citrus flavor. We use Russian Earl Grey in this recipe as it elevates the classic Earl Grey tea with orange peel, lemongrass, and blue cornflowers creating a medley of citrus and floral notes for a symphony of flavor. In addition, it's best to use a high-quality loose-leaf tea to get the best flavor.
Ingredients
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1 tbsp loose leaf Russian Earl Grey tea
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2 sticks unsalted butter, softened and chopped in pieces
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1 tsp vanilla extract
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1/2 cup powdered sugar
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1 egg yolk
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1/2 tsp salt
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1 3/4 cup flour
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1/4 cup cornstarch
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1 cup powdered sugar
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3 tbsp fresh lemon juice
-
1 tbsp milk
Cookie
Glaze
Directions
Cookie
Finely ground 1 tbsp loose leaf Russian Earl Grey tea and set aside.
In a small saucepan, melt 1 stick of butter (1/2 cup) over medium-high heat. Cook until butter starts to foam and the milk solids begin to turn a deep brown color (~5-8 minutes). Add to a small bowl.
Add 1 tbsp ground Russian Earl Grey tea and 1 tsp vanilla extract to browned butter and stir well. Set aside, stirring every 15 minutes, until the butter begins to solidify to room temperature and is smooth and spreadable.
In a large mixing bowl, add the cooled browned butter, 1 stick (1/2 cup) softened unsalted butter, 1 egg yolk, and 1/2 tsp salt. Mix until combined well and creamy.
Gradually add in 1 3/4 cup flour and 1/4 cup cornstarch, mixing until just combined. Do not overmix, the dough will seem dry/crumbly.
Roll dough into a lot wrapped in plastic wrap and place in the refrigerator to chill for 1 hour.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Remove dough from plastic wrap and slice into 2" circles (1/4" thick) and place on a baking sheet 1" apart.
Bake for 12-15 minutes, until the bottoms start to brown. Let cool completely.
While the cookies cool, make your glaze.
Glaze
Add 1 cup of powdered sugar to a small bowl.
Add 3 tbsp fresh lemon juice and 1 tbsp milk and mix until smooth.
If your glaze is too thick, add ½ tbsp of milk at a time until you reach your preferred consistency.
Drizzle on top of cooled Earl Grey Shortbread Cookies.
Serve & enjoy!
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