Neko was visiting over the Holidays and before she left she requested that I make her a batch of my earl grey tea shortbread cookies so that she could bring them back with her to enjoy.
So being the bestie that I am, I baked her up a batch of them. Plus, it gave me a chance to finally put up a recipe for these delights.
To be perfectly honest, I’m not a fan of earl grey tea.
I know I know, I’m probably a little crazy for saying that right? Trust me, I get that reaction all the time. Many have tried to convert me to drinking London Fogs instead of Matcha lattes and they have all failed to do so.
Hence, the picture of green tea beside my earl grey tea cookies below…
So why am I telling you all this?
Well, it’s because despite not liking earl grey tea in all it’s other forms, I absolutely love the taste of it in these cookies!
I mean, who could resist the butter-iness of shortbread cookies?! As a matter of fact, the creaminess the coconut oil yielded in these cookies reminded me of the experience you get when you drink a latte where you end up tasting notes of tea between sips of velvety milk foam.
But before I lose you all to dreamy latte heaven, I’d like to tell you about a certain mishap that occurred in my kitchen while I was baking these babies up.
Being the ever so impatient and antsy person that I am, instead of popping my dough in the fridge to chill for an ENTIRE hour because to me an hour feels like a whole decade, I decided to be “smart” and put my dough in the freezer for 10 minutes instead.
Unfortunately for me, my dough ended up firming up so fast that it ended up being partially frozen! So when I attempted to cut into it…disaster struck. Which meant I had to spend the next 20 minutes waiting for it to defrost before rolling it back up into a log and then chilling it in the fridge for the hour.
So…lesson learned. I’ll be patient next time…or at least I’ll try to be. I make no promises 😉
Ingredients (makes 2 dozen)
1 cup all purpose flour
1/4 cup sugar
1/4 cup icing sugar
2 earl grey tea bags
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup coconut oil (or unsalted butter)
1. Place all the ingredients into a food processor. Pulse until a dough is formed.
2. Form the dough into a log and wrap it in plastic wrap. Then roll it around on the counter until the log is smooth. Place it in the fridge for 1 hour or until it firms up.
3. Slice the log into 1/3 inch thick pieces. Bake at 375F for 10 – 12 minutes until golden brown.