Ingredients
- 1 cup unsalted butter
- 2 tbsp Earl Grey tea leaves
- 2 cups all purpose flour
- 1 ½ cup powdered sugar
- ½ tsp salt
- 1 egg yolk
- 1-2 tbsp lemon juice
Directions
Melt the butter in a small bowl and pour the contents of the two teabags into it, stirring until well combined. Now, set the butter aside for at least an hour until it solidifies. You want your butter to have a creamy texture, but not be fully hardened again.
After an hour or longer, preheat your oven to 350° Fahrenheit. Sift in ½ cup of powdered sugar and use a spatula to mix. I always prefer to sift powdered sugar rather than pour, especially if it’s been sitting in your cupboard for a while. Sifting the sugar aerates it. Your dough will be easier to mix and your cookies fluffier as a result. Then, add the salt, flour and egg yolk. If you haven’t made shortbread before, the mixture will be crumbly! Don’t let this alarm you, it’s supposed to be that way. You want it to be firm and hold its shape when you squeeze it in your palm.
Roll the dough out carefully and cut out your cookies using a stamp or a knife and transfer to a cookie sheet lined with parchment. Bake for 12-15 minutes until the bottoms are starting to turn golden brown. Take them out of the oven and let them cool completely while you prepare your glaze. Whisk together a cup of powdered sugar with lemon juice. One tablespoon will be enough to produce a thick glaze, two tablespoons will make it runny, so it all depends how you like your glaze. For this particular recipe, I prefer a runny glaze, since it’s easier to dip. Dip your cookies into the glaze for a nice, even coating, and transfer to a wire rack to let the glaze harden. Enjoy!