Earl Grey Shortbread
- Serving size: 42
- Chill: 30 mins
- Bake: 18 mins to 20 mins at 350°
Earl Grey tea leaves
- In a food processor, pulse 2 cups all-purpose flour, 2 tbsp Earl Grey tea leaves and 1/2 tsp salt until combined. Add 1/2 cup confectioners sugar and 2 sticks softened unsalted butter; pulse until dough just comes together. Place dough on a lightly floured surface, pat into a flat disk, wrap in plastic and refrigerate for 30 minutes.
- On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out shapes with a 2-inch-square scalloped cookie cutter; place on a baking sheet. Re-roll dough as needed. Bake at 350 degrees for 18 to 20 minutes, until lightly browned. Remove immediately to a wire rack to cool.