So, it was cookie-time at work again and one of my co-workers requested shortbread cookies - the kind with a dollop of icing on the top. I decided that this was time for me to try out a new recipe. I adore tea, Earl Grey in particular. When I found this recipe, I was beyond giddy since I also adore that melt-in-your-mouth texture of shortbread. Now, I'm also particular about my shortbread - I like it crumbly and very dry. If a recipe calls for just flour, I will always substitute, at least a portion of, that flour for cornstarch. That is what I ended up doing with this recipe - and given that they were dry and crumbly to begin with, I don't think that much more than the 1/2 cup substitution would've been a good idea.
Earl Grey Tea Shortbread Cookies
(Original recipe published in the special issue Martha Stewart Holiday Cookies 2005 - though the icing is my own concoction.)
Cookie
1-1/2 cups all-purpose flour
1/2 cup cornstarch
2 Tbsp finely ground Earl Grey tea leaves
1/2 tsp salt
1 cup unsalted butter, softened
1/2 confectioner's sugar
1 Tbsp finely grated orange zest
Earl Grey Icing
2/3 cup confectioner's sugar
2 Tbsp unsalted butter, softened
2 Tbsp brewed Earl Grey tea, cooled
1/4 tsp orange extract
silver dragees for decoration (optional)
Whisk flour, cornstarch & salt in small bowl; set aside. Put butter, sugar & orange zest in bowl of electric mixer. Mix on medium speed until pale & fluffy (about 3 minutes). Reduce speed to low; gradually mix in flour mixture until just combined. Divide dough in half; transfer each half to a piece of parchment paper or plastic wrap. Shape into logs 1-1/4" in diameter. Transfer inside paper towel tubes to freezer - freeze until firm (at least 1 hour). Preheat oven to 350°F. Cut logs into 1/4" slices. Space 1" apart on baking sheets lined with parchment. Bake cookies, rotating sheets half way through until edges are golden (13-15 minutes). Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature for up to five days.
Mix icing ingredients in small bowl. The icing should be able to form peaks, but should smooth out within a few seconds without being runny, giving it the appearance of a smoothed ganache when cooled. If too runny, add more sugar; if too thick, add more tea. Decorate with dragees if desired.
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Earl Grey Tea Shortbread Cookies
(Original recipe published in the special issue Martha Stewart Holiday Cookies 2005 - though the icing is my own concoction.)
Cookie
1-1/2 cups all-purpose flour
1/2 cup cornstarch
2 Tbsp finely ground Earl Grey tea leaves
1/2 tsp salt
1 cup unsalted butter, softened
1/2 confectioner's sugar
1 Tbsp finely grated orange zest
Earl Grey Icing
2/3 cup confectioner's sugar
2 Tbsp unsalted butter, softened
2 Tbsp brewed Earl Grey tea, cooled
1/4 tsp orange extract
silver dragees for decoration (optional)
Whisk flour, cornstarch & salt in small bowl; set aside. Put butter, sugar & orange zest in bowl of electric mixer. Mix on medium speed until pale & fluffy (about 3 minutes). Reduce speed to low; gradually mix in flour mixture until just combined. Divide dough in half; transfer each half to a piece of parchment paper or plastic wrap. Shape into logs 1-1/4" in diameter. Transfer inside paper towel tubes to freezer - freeze until firm (at least 1 hour). Preheat oven to 350°F. Cut logs into 1/4" slices. Space 1" apart on baking sheets lined with parchment. Bake cookies, rotating sheets half way through until edges are golden (13-15 minutes). Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature for up to five days.
Mix icing ingredients in small bowl. The icing should be able to form peaks, but should smooth out within a few seconds without being runny, giving it the appearance of a smoothed ganache when cooled. If too runny, add more sugar; if too thick, add more tea. Decorate with dragees if desired.
