Due to popular demand, I'm putting up this recipe which is an oldie I found through the Food Network website and have made it again and again.  These days we are limiting gluten and refined sugars but I make exceptions when I'm baking for others or just as an occasional treat.  Believe me I don't go wasting that 'quota' just on anything.  I have to tell you, these shortbread cookies are well worth it.  

With most recipes I find the need to adjust something here or tweak something there.  I made no such changes with this one.  It is perfectly butter-y.   It is perfectly (and not overly) sweet.  It has the perfect kiss of Earl Grey flavor.  Ok ok so maybe I added a bit of fleur de sel sprinkled on top just before going into the oven - the touch of saltiness really enhances the buttery shortbread-ness (mmm that's a word right?) aaand if you have it around, a bit of lemon zest in the dough brightens it up and delightfully compliments the Earl Grey flavor.  By the way, it's also incredibly easy and quick to make - 15 minutes active preparation time.  You should definitely try it! 

EARL GREY SHORTBREAD COOKIES

Recipe is from Food Network and I haven't really changed a thing except for using organic ingredients in mine, adding a touch of lemon zest and a sprinkle of finishing salt. Makes 2 dozen cookies.  

INGREDIENTS

2 C organic unbleached all purpose flour

2 tbsp loose Earl Grey tea leaves

1/2 tsp kosher salt

3/4 C organic confectioner's sugar

1 tsp pure vanilla extract

1/2 tsp lemon zest (optional)

1 C (2 sticks or 227g) unsalted organic butter, at room temperature

Fine finishing salt, such as fleur de sel

METHOD

1.  Add the flour, tea leaves and salt in a food processor and pulse until tea leaves are in tiny pieces and well distributed throughout the flour.

2.  Add the remaining ingredients and pulse until a dough forms.  Don't worry about some crumbly bits.  Just dump the dough out onto a lightly floured surface and push all the crumbly bits into the dough ball.  

3.  Roll the dough into a log about 2" in diameter.  Wrap in plastic wrap, tightly twisting the two ends and chill 30 minutes.  

4. Preheat oven to 375f.  Slice chilled log into 1/3" thick disks.  Place them 1.5" apart on a parchment-lined baking sheet.  Sprinkle the tops with a bit of fleur de sel (or similar finishing salt).  Bake about 12 minutes, or until the edges are just brown. Cool on baking sheets 5 minutes before transferring to wire rack to cool to room temperature.

Enjoy!  xx 

If you like this recipe, you can pin to Pinterest and / or leave me a comment below to let me know your thoughts.  If you make it and post it to Instagram, tag your post with #saltnpepperhere so I can peep you :)