Earl Grey Shortbread Cookies

  • By Julie Van Rosendaal
  • December 1, 2014
  • Yield: 1½ dozen cookies


1 cup butter, softened

½ cup sugar

1 tbsp good quality loose-leaf Earl Grey tea

½ tsp vanilla

2 cups all-purpose flour

½ cup rice flour

Pinch salt


Preheat oven to 325F.

In a medium bowl, beat the butter, sugar, tea and vanilla until creamy. Add the flours and salt and stir until you have a soft dough.

Knead a few times, until smooth, and pat into a ½-inch-thick square on a parchment-lined baking sheet. Cut into 1-by-3-inch fingers. (Alternatively, pat into a circle and cut into wedges.) Poke each cookie once or twice with a fork.

Bake for 15 minutes or until pale golden.

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