Sunday, May 2, 2010

Earl Grey Shortbread Cookies

Are you a Food Network fan?  I sure am. On weekdays I turn the news on in the morning when I'm getting ready for work, but on the weekends my tv is tuned to the Food Network.  My favorite Food Network chefs are the usual suspects...Giada, Paula Deen, Bobby Flay, and Ina Garten, but more recently I've begun to enjoy Claire Robinson's show, 5 Ingredient Fix.  All of her recipes are made with 5 ingredients or simple is that!  A few weekends ago I watched her make earl grey shortbread cookies and found them so intriguing that I had to try them for myself.  They came out just as I had hoped- a hard but not too hard, buttery shortbread with a subtle hint of earl grey- very unique and unlike anything I've ever tasted. 

Earl Grey Shortbread Cookies
adapted from Claire Robinson


2 cups flour
2 Tbsp loose Earl Grey tea leaves
1/2 tsp salt
3/4 cup powdered sugar
1 tsp vanilla extract
2 sticks butter, room temperature


In a food processor, pulse together the flour, tea, and salt until the tea is spotted throughout the flour.  Add the powdered sugar, vanilla, and butter.  Pulse together just until a dough is formed.  Place the dough on a sheet of plastic wrap and roll into a log about 2 1/2 inches in diameter.  Twist each end and chill in the refrigerator for 45 minutes.

While the dough is chilling, preheat the oven to 375 degrees F.  Remove the logs from the refrigerator and slice into 1/3 inch thick disks.  Place on a baking sheet lined with parchment paper, 2 inches apart.  Bake until the edges are just brown, about 15-17 minutes.  Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

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