Jared MacNeill’s traditional Earl Grey Shortbread Cookies

Makes 2-1/2 dozen

1 cup pastry flour
1/2 tsp vanilla extract
1 tbsp loose Earl Grey tea leaves,
preferably Trader Joe’s Lady Grey (If using tea bags, about 4 bags)
1/2 cup unsalted butter, soft
1/4 cup confectioner’s (powdered) sugar
1/2 tbsp finely grated orange zest
1/4 tsp salt

Open the tea bags. Crush the loose tea leaves by hand to a fine powder. Take a moment to inhale the rich scent…Mix the tea, flour and salt. In a separate bowl cream the butter. Once it is fluffy, add powdered sugar, orange zest and vanilla. Mix all the ingredients well. Then add the flour/tea blend in two batches. Mix well.

Shape the prepared dough on a floured surface. Divide in half. Roll out in 1-1/2 inch diameter logs. Completely cover in plastic wrap and chill well in refrigerator. While the oven is preheating to 350°F, cut the logs into 1 inch segments and shape into circles. Bake for 12 to 15 minutes, just until the edges are golden. Do not over cook. Cool on a wire rack before serving.

Enjoy with a steaming cup of Earl Grey.Or a crisp Riesling, if you are so inclined.


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