Earl Grey Shortbread Cookie Recipe

This Earl Grey Shortbread Cookie Recipe is seriously rich and crispy - it's one of my absolute favorites! I included a creamy French vanilla filling between two cookies in this recipe to make it extra special.

Course Dessert

Cuisine American, English

Keyword Apple Recipe, Cookie, Cookie recipe, Earl Grey Shortbread Cookie, Shortbread, Shortbread Cookie Recipe, Shortbread recipe, Tea Cookie, Tea Cookies

Prep Time 45

Cook Time 17

Total Time 1 2

Servings cookies

Calories 130kcal

Author Janine Waite

Equipment

Round scalloped cookie cutter

Ingredients

Cookie Dough

2 cups sifted flour sift flour and then measure
¼ tsp baking powder
¼ tsp salt
1 cup butter soften and room temperature
¼ tsp vanilla extract
½ cup powdered sugar
1 tbsp Earl Grey Tea leaves Use very fine leaves, Taylors has really fine leaves.

Buttercream Filling

2 egg yolk lightly whisked
2 tbsp milk plus 1 teaspoon
⅔ cup granulated sugar
⅔ cup butter room temperature

Instructions

Cookie Dough

Preheat oven to 300°
Sift flour and measure. Next, sift the flour and baking powder, and salt together.
Mix butter, and vanilla extract, with sugar until light and fluffy.
Add the flour mixture to the butter and sugar.
Mix in Earl Grey tea leaves.
Roll out dough ¼" thick with a rolling pin. Cut out cookies with a scalloped cookie cutter.
Place cookies on a parchment-lined cookie tray.
Sprinkle each cookie with sugar sprinkles. Bake at 300° for 17 minutes.

Buttercream

Whisk the egg yolk in a medium-size saucepan. Add sugar and milk to the yolk.
Place your saucepan over medium to low heat. Stir frequently with a rubber spatula. It takes anywhere from 3 - 5 minutes to thicken.
To test if the filling is done, there is a little trick. Take your finger and run it on the spatula, and the mixture should not run into the line.
Take off the stove and let filling cool thoroughly.
Then add and mix in small chunks of the room-temperature butter. Whip the buttercream until it's thickened.
Place in pastry bag with a star tip and pipe cookies. Make sure that sugared cookie side is facing out.
Refrigerate until the buttercream sets up a bit.

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