Earl Grey Shortbread Cookies

I was bringing treats for an evening watching a movie under the stars in LA with some of my best friends. I had already made White Chocolate Chip Chocolate Coffee Cookies and wanted something a little "lighter" in flavor. So my search began. I found a recipe at RecipeZaar. Wanting to tweek it a little and use some of the wonderful loose leaf tea that I had on hand, I made the recipe that I have posted below. The Earl Grey with Bergamot is subtle surprise to the basic shortbread cookie. I will use the recipe over and over in the future. They are super easy to make, and a huge hit with those who got to try them!

Earl Grey Shortbread Cookies

2 cups flour
1/2 cup sugar
1/2 cup confectioners' sugar
3 tablespoons earl grey tea leaves, (I used Peet's Earl Grey with Bergamot Loose Leaf Tea)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon water
1 cup unsalted butter, cut into pieces (using margarine instead will make this vegan, although I think it would really change the flavor)


Preheat oven to 375°F

Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.

Add vanilla, water, and butter; pulse together until a dough is formed.

Divide the dough in half, placing each half on a sheet of plastic wrap.

Roll each half into a 12-inch log

Wrap and chill for 30 minutes.

Slice each log into 1/3 inch thick pieces.

Place on baking sheets lined with parchment paper or foil, 2 inches apart.

Bake until the edges are just brown, about 12 minutes.

Let cool on sheets for 5 minutes, then transfer to wire racks.