RECIPE | Lavender Cream of Earl Grey Shortbread Cookies



2 cups all-purpose flour
2 tablespoons high-quality loose Lavander Cream Earl Grey tea leaves  (this tea can be purchased at any speciality tea shop)
1/2 teaspoon salt
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a large piece of parchment paper and roll out to about 1/4 inches in thickness. Cover dough with another piece of parchment paper and chill for 30mins.

Preheat oven to 375 degrees F.

Cut chilled dough into shapes or use a cookie cutter. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just light brown, about 9-12 minutes, depending on the size of the cookie. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Recipe adapted from Claire Robinson of

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