What is perfect with a cup of tea? Obviously shortbread is the perfect pairing! If you have been following me you might remember my post a couple of weeks ago about Christmas baking. i had nailed down the perfect chocolate cookie (Turtle Thumbprint Cookies to be exact) and was looking for one more recipe to add to my holiday repertoire. I found it and i’m sharing it with you today. London Fog Shortbread… this recipe makes a delicately spiced and buttery cookie that just oozes cozy holiday moments. If i’m honest, i’ll tell you that i’d eat these cookies year round…
I happen to think that the Earl Grey tea i used might just be the best quality Earl Grey Tea ever. And the most beautiful… the purple flecks of cornflower petals in this black tea blend are such a pretty pop of colour.
- 1 cup butter
- ⅔ cup powdered sugar
- 1¾ cup flour
- 1 tsp. vanilla
- 1 vanilla bean split and scraped (1 tbsp. vanilla bean paste)
- 2 tbsp. Earl Grey Tea (about 3 tea bags)..i put the tea in my Magic Bullet and pulsed it until it was coarsely ground.
- Cream the butter and sugar with an electric mixer.
- Add the vanilla, vanilla bean, and the tea.
- Add the flour and mix until the dough comes together.
- Wrap the dough in plastic wrap and chill for at least 30 mins.
- Pre-heat the oven to 350F.
- Roll out the dough to a little less then ¼" on a well floured surface.
- Cut out desired shapes.
- Place on parchment lined baking sheets and chill the cut cookies for at least 20 mins. before baking.
- Bake the cookies for about 12 mins. or until the edges are just barely brown.
- Cool on wire racks.
- These cookies freeze well in an air tight container.
I’ve stored these cookies in an undisclosed location…but they’ve already come out of hiding a couple of times. I can’t guarantee that they’ll make it to Christmas. xo