Hello this is my very first entry in this blog, so please bare with me as I am quite wet behind the ears. :)
Yesterday I stopped by my favorite tea store to pick up more tea. As you know a girl never has enough tea. LOL I was chatting with the owner about cooking with teas and telling her that I wanted to make Lavender Earl Gray Shortbread cookies, she showed me where the lavender was located so I purchased an ounce and off I went. After I was done running errands today I decided to give the cookies a whirl. I was perusing the Internet for a recipe and found one that had good reviews.
So I followed it to a tee (no pun intended) and I had my darling hubby to do the taste testing. Well I did not get the response I was expecting. He said,"why are there sticks in this cookie??? I said to him the recipe nor the tea store owner said anything about making the leaves smaller so there would not be any sticks I mean leaves. So in case you decide to make these cookies, (recipe below) you may want to get your food processor out and grind the little suckers up as fine as you can. I did like the ease of the recipe and the size of the cookie, what I did not like was the over abundant flavor. I am assuming that it's because if the sticks in the cookie. I will try again when I'm not so frustrated. Now that I re-read the recipe it does say FINELY GROUND Earl Grey!! See the sticks...
cookies that had been just popped out of the oven.
Lavender Earl Grey Shortbread Cookies
Yield
Makes about 4 dozen cookies
Ingredients
1 cup all-purpose flour, plus more for dusting
1 tablespoon finely ground Earl Grey tea leaves (from about 8 bags)
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup confectioner's sugar
1/2 teaspoon vanilla
1 tablespoon dried lavender
Directions
Combine the flour, tea and salt in a mixing bowl. Whisk together, and then
set aside.
Using an electric mixer on medium speed, mix for about 3 minutes. Blend the butter, lavender and sugar together
until pale and fluffy. Set the speed to low and slowly mix in the flour mixture
until combined.
Place the dough on parchment
paper and shape it
into a log. Using the parchment paper, roll the log until it is about 1.25 inches in diameter. To keep the log narrow, press a ruler along
the parchment as you roll it. Place the log in a paper
towel tube and
freeze for at least an hour.
Preheat the oven to 350 degrees. Cut the dough log into 1/4” thick slices. Line baking sheets with
parchment and place the cookies about an inch apart.
Bake for 13 to 15 minutes,(mine were ready in 12 minutes) until the edges turn golden. Cool cookies on
wire racks.
Adapted from Stash Teas
