DOWNTON ABBEY EARL GREY SHORTBREAD COOKIES
Crisp and buttery shortbread cookies with a hint of Earl Grey, with just 5-ingredients and an easy lemon glaze, they're perfect for parties, tea time, or scarfing down all by yourself!
Provided by Rebecca Hubbell
Categories Dessert
Time 2h30m
Number Of Ingredients 7
Steps:
- Blend the butter and earl grey tea leaves together and allow to sit at room temperature for at least 2 hours, longer is fine. If you are running short on time, this step can be skipped and the tea can be added with the powdered sugar. Just note that the flavor may not be as strong.
- Once the butter has finished setting. Preheat oven to 350° F and line a baking sheet with parchment paper and set aside.
- Cream the butter and tea mixture and powdered sugar in a large bowl or stand mixer.
- Add in the flour and salt. Continue to mix until a soft dough forms. The mix will be dry and crumbly at first but will come together.
- Roll dough out on a lightly floured surface until it's 1/4-inch thick.
- Cut out cookies using a 2-inch round cookie cutter.
- Bake on a parchment lined baking sheet for 12 to 15 minutes or until the edges are golden brown in color.
- Once cooled, whisk together the glaze ingredients and dip or drizzle the cookies as desired and place on wax paper to set.
Nutrition Facts : Calories 90 kcal, Carbohydrate 10 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 33 mg, Sugar 4 g, ServingSize 1 serving
EARL GREY SHORTBREAD COOKIES
Claire Robinson made these on her Food TV show "5 Ingredient Fix". The dough freezes well, for those times when you're looking for a quick dessert.
Provided by Chilicat
Categories Dessert
Time 52m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
- Preheat oven to 375°F.
- Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Nutrition Facts : Calories 241.7, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 206.4, Carbohydrate 23.4, Fiber 0.6, Sugar 7.5, Protein 2.3
EARL GREY SHORTBREAD COOKIES
Steps:
- In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
EARL GREY TEA COOKIES
These cookies are truly flavorful and make wonderful gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 8 dozen
Number Of Ingredients 6
Steps:
- Whisk flour, tea, and salt in a small bowl; set aside.
- Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
- Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
- Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.
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