Earl Grey Shortbread


Good Morning and Happy Sunday! We are officially in autumn and I am ecstatic to welcome back my favorite season. If you are looking some subtle-tea in your cookie to pair with a delightfully warm beverage, do I have a recipe for you! Admittedly I was hoping for a bit more of the earl grey to pull through, but I think it works out well for these cookies. They provide a welcome twist to the classic shortbread and goes well with a strong cuppa.

shortbread cookies

  • Servings: 24-36
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


1 cup butter, softened

1/2 cup shortening

1 cup sugar

3 cups flour

1 splash vanilla

2 TBSP ground up earl grey leaves


Preheat your oven to 325 degrees. Cream together butter and sugar. Add in vanilla extracts while creaming butter and sugar. Stir in dry ingredients, using your hands if necessary. Flour the dough, rolling pin and surface before rolling out your dough. Carefully cutout the dough and gently poke the dough with a fork. Transfer the dough over to a lined cookie sheet with a cookie spatula. Bake at 325 for about 18-23 minutes. Let cool on a wire rack completely before enjoying. When cool, grab a cup of tea and dunk away.

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