Cign1987
Novice Foodie
Looking for a unique and elegant cookie recipe to impress your guests (or yourself!)? Well, look no further than these Earl Grey Lavender Shortbread Cookies! They're a delightful twist on the classic shortbread, infused with the subtle floral notes of Earl Grey tea and fragrant lavender.
These cookies are incredibly delicate and melt-in-your-mouth delicious. The hint of lavender adds a touch of sophistication, while the Earl Grey tea leaves a subtle floral aroma that's simply divine. They're perfect for a fancy tea party or a delightful afternoon snack.
Plus, they're surprisingly easy to make with just a few simple ingredients. They're perfect for beginner bakers or anyone looking for a quick and impressive dessert.
Here's what you'll need:
These cookies are incredibly delicate and melt-in-your-mouth delicious. The hint of lavender adds a touch of sophistication, while the Earl Grey tea leaves a subtle floral aroma that's simply divine. They're perfect for a fancy tea party or a delightful afternoon snack.
Plus, they're surprisingly easy to make with just a few simple ingredients. They're perfect for beginner bakers or anyone looking for a quick and impressive dessert.
Here's what you'll need:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 tablespoons loose leaf Earl Grey tea
- 1 tablespoon dried lavender buds, ground (or to taste)
- 1-2 tablespoons milk (optional)
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, powdered sugar, and salt.
- Using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter until light and fluffy.
- Gradually add the dry ingredients to the creamed butter, mixing until just combined.
- Stir in the Earl Grey tea leaves and ground lavender buds. The dough may seem a little dry at this point.
- If needed, add milk, one tablespoon at a time, until the dough comes together and is easily formed into a ball. Be careful not to overmix.
- Form the dough into a disc and flatten slightly. Wrap the dough disc in plastic wrap and refrigerate for at least 30 minutes (or up to overnight).
- On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
- Use cookie cutters to cut out desired shapes. Place the cookies on the prepared baking sheet.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.