Earl Grey Butter Cookies
These Earl Grey butter cookies are rich, delicate, and infused with the floral, bergamot scent of real Earl Grey tea worked right into the dough. Made with butter and egg yolk for a melt-in-your-mouth texture that is a step above regular shortbread. They are elegantly simple, beautiful to gift, and the perfect accompaniment to a cup of afternoon tea. Also try my Lemon Lavender Shortbread, Earl Grey Cupcakes, or Earl Grey Scones.
Earl Grey Butter Cookies
Makes about 10-12 cookies.These Earl Grey Cookies are Rich and Melt in your Mouth Buttery, with a subtle Bergamot Flavor. If you like Earl Grey Tea, you will definitely like those delicious cookies.They are perfect for Holiday Season.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup + 1 tbsp (60 g) superfine sugar/caster sugar
- 1 egg yolk
- 1 tbsp (15 ml) milk
- 1 cup (125 g) cake flour
- 2 tbsp (16 g) corn starch
- 1/8 tsp (1 g) salt
- 1 Earl Grey Tea Bag
Instructions
- To a bowl add butter and sugar and cream until pale and fluffy using a spatula. A hand mixer can also be used.
- Then, add egg yolk and milk. Mix until well combined.
- Sift in cake flour, corn starch and salt.Then, add tea and mix until well combined.
- Transfer dough to a piping bag. Pipe dough onto baking sheet lined with parchment paper.
- Bake in preheated oven, rack in middle position, at 350oF (180oC) for 15-18 minutes.
- Let cookies cool on the baking sheet for 5 minutes and then transfer to wire rack to cool completely.
