Description
Infused with the fine fragrance of Earl Grey tea and topped with a vibrant blood orange glaze, these shortbread cookies offer a sublime blend of sweet and citrus flavors, making them an elegant choice for any dessert table.
This recipe combines classic shortbread with the bold zest of blood oranges and the distinct aroma of Earl Grey tea, creating a sophisticated and memorable treat perfect for afternoon teas, holiday gatherings, or as a luxurious everyday snack.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract or vanilla bean paste
1/2 teaspoon kosher salt
1 1/2 cups (6.75 oz) all-purpose flour
1 teaspoon finely ground Earl Grey tea (from 1 tea bag)
For Glaze:
1/4 cup powdered sugar, sifted
1 tablespoon freshly squeezed blood orange juice
Instructions
Preheat oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper, leaving an overhang on at least two edges.
In a large mixing bowl or the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla, then salt, mixing well.
Gradually add flour and tea, mixing on low until just incorporated.
Press dough into the prepared pan in an even layer. Use floured fingertips or plastic wrap to avoid sticking.
Bake for 28-30 minutes until the surface is matte and edges begin to turn golden. Cool on a wire rack.
For the glaze, whisk powdered sugar and orange juice to a honey-like consistency, adjusting as necessary.
Drizzle glaze over cooled shortbread, then cut into triangle pieces.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280 Kcal