Saturday, May 22, 2010

Let there be Cookies!

A Fabulous friend of mine, Jillian, asked for ones to post a recipe on her Blog ( as she was going to have a Long Weekend Bake Off called the Long Weekend Make It & Bake It. Not only did I post (as baking is another obsession of mine) I realized that it has been a good few months since I made this recipe. This weekend (at some point between my Teacup/Teapot Hunting, Wife Duties and of course R&R) I will Bake these awesome Cookies.

Watch out for pictures!

Fabulous Earl Grey Shortbread Cookies

* makes 20 to 24 cookies

2 cups | Flour (all purpose)
1 cup | Butter (unsalted and room temperature)
1/4 tsp | Salt
1/2 cup | Powdered Sugar
1 tsp | Vanilla Extract
2 tbsp | Earl Grey (loose tea leaves)
1/2 tsp | Lemon Zest

Note: If you want a “melt in your mouth” cookie (which lets be honest – who doesn't?), replace 1/2 cup of the Flour with Corn Starch and that will do it!

1) In a bowl, whisk the Flour and Salt together and set aside

2) In a separate bowl, using an electric mixer, cream the Butter until smooth and add the Sugar, continue to beat for about 2 minutes

3) Beat in the Vanilla Extract, Lemon Zest and Earl Grey Tea Leaves

4) Very slowly, incorporate the Flour mixture into the Butter mixture (do not over mix)

5) Place the dough on a sheet of plastic wrap and form into a log (2 1/2″ in diameter)

6) Twist both ends of the plastic wrap (so it looks like one big candy) and chill in the refrigerator for 1 hour *insert jeopardy music here*

7) Preheat the oven to 350 degrees F

8) Line 2 baking sheets with parchment paper

9) Slice the log into 1/3-inch diameter cookies

10) Place on to the baking sheets 2 inches apart from one another

11) Bake for about 10 minutes, or until the edges are slightly brown

12) Let the cookies cool on the the baking sheets for 5 minutes (if you can or if your like me you do it right away anyways) then move them to a cooling rack

Yours Truly

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