Roberta Fuhr, a local tea lover, teacher, and owner of Experience Tea Studio in Issaquah, WA, created these delicious Lady Grey Shortbread Cookies and directions on how to use Earl Grey tea in your favorite chocolate chip cookie recipe. Check them out to get some yummy baking inspiration for fall!
Lady Grey Shortbread
1 cup unsalted butter
1 cup powdered sugar
1-1/2 cups cornstarch
Dry tea from 4 teabags of Earl Grey Tea
1-1/2 tsp. food-grade lavender
1-1/2 cups unbleached white flour
Pinch of salt
Preheat oven to 350 degrees. Line a 9 x 13 baking sheet with parchment paper.
Stir or sift the cornstarch, flour, Earl Grey tea, and salt together and set aside. Cream the softened butter with the sugar for one to two minutes in an electric mixer. Slowly add the dry ingredients and blend until the ingredients are incorporated and the dough holds together (it will be kind of dry, but workable). Give it a few kneads on a lightly floured cutting board.
Divide dough, wrapping half in an air-tight container while you roll out the other half. Roll to 3/8” thickness and cut with small round or theme cookie cutters. Place on cookie sheet and prick the cookies with a fork (preferably three times, but depends on the size of your cookies).
Bake for 10 to 12 minutes. You want the cookies to be completely baked, but not brown. Remove the cookies to a wire rack to completely cool. Store air tight.
Earl Grey Influenced Chocolate Chip Cookies
This is a wonderful enhancement to traditional chocolate chip cookies. Make your standard chocolate chip cookie recipe on the back of the 12 oz. bag of Semi-sweet Chocolate Chips (almost every brand has a similar recipe). Add the tea from four tea bags of Earl Grey tea to the dough and mix well.
Drop by teaspoonful on a parchment lined cookie sheet and bake for 10 to 12 minutes until lightly browned. Remove the cookies to a wire rack to completely cool. Store air tight.