frustratedcook
Culinary Explorer
Hey baking enthusiasts! I am sharing today the recipe for Earl Grey Lavender Shortbread Cookies – a delightful fusion of floral Earl Grey tea and fragrant lavender, nestled in buttery shortbread perfection. These cookies are a sophisticated twist on a classic favorite, perfect for impressing guests or treating yourself to a moment of indulgence.
Ingredients:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons Earl Grey tea leaves (from about 4 tea bags)
- 1 tablespoon culinary lavender buds
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- In a small saucepan, melt the butter over low heat. Once melted, remove from heat and add the Earl Grey tea leaves and lavender buds. Let steep for about 10 minutes to infuse the butter with the flavors.
- Strain the butter mixture through a fine-mesh sieve into a bowl, pressing on the tea leaves and lavender to extract as much flavor as possible. Discard the solids.
- In a large mixing bowl, cream together the infused butter and sugar until light and fluffy.
- Gradually add the flour and salt to the butter mixture, mixing until well combined and a dough forms.
- Divide the dough in half and shape each half into a log about 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Remove the dough from the refrigerator and slice into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.