Baking with tea. Very cool – especially when these Earl Grey Shortbread Cookies are the result!
I am told that 2014 is all about cooking with tea.
At first, this didn't really excite me at all. You see, I love the idea of tea, but I cannot drink it. I have tried, over and over, but I'm just not a tea drinker. Hot chocolate? Most definitely. But warm tea? Nah.
With that said, I have accumulated my fair share of teas hoping that every new variety would be the one for me, but no such luck. But then I tried adding the tea to my cookies.
Yes, yes, COOKIES. I was skeptical, but you know what? These cookies are so so good, and I have decided that all the tea in the cookies cancels out all the butter in them. Don’t cha love the way I think?
These cookies are super easy and you only need a few ingredients, so gather them up.
Cream the butter and sugar together.
Add the flour and mix until combined. The dough will be crumbly.
Dump the dough out into a well-greased shortbread mold or an 8x8-inch baking dish.
Press the dough into the pan and chill in the fridge for 30 minutes.
Bake the cookies. Then make a super simple glaze to drizzle over top.
Invert the cookies onto a flat surface and cut them into bars.
Drizzle the glaze on top and eat!!
Whether warm or room temperature, these cookies are amazing.
To find more of Tieghan's recipes, visit her blog Half Baked Harvest – and check out her Tablespoon profile too!