May 17, 2020 by L.

Lavender Earl Grey Tea Shortbread Cookies

So last month my friends and I were supposed to meet up for high tea, but then COVID-19 happened and screwed up all our plans.

So we decided to throw a virtual tea party.

We each set up a space with snacks and tea, I drank Earl Grey Tea and made Cucumber Sandwiches to snack on. When it came to the sweets, I was going to make one thing, but then decided now was the time to try and make something I have wanted to for a long time, Earl Grey Cookies. You all know how much I love Earl Grey Tea:

I have always wanted to make Earl Grey Cookies, I have a ton of pins of them on my pinterest board.

Thats me

The only issue is that you have to chill them for a while before baking and I just haven’t had the time to bake, let alone bake something that had to be chilled first. But with quarantine, I have both the time and the ingredients. This recipe originally comes from Let’s Eat Cake.

Ingredients:

3.5 Cups of Flour
3/4 Cup of Sugar
1 Tbsp of Lavender Earl Grey Loose Leaf Tea
1/2 Tsp of Salt
2 Tsp Vanilla Extract
1.5 Cups of Unsalted Butter

Directions:

Pulse flour, sugar, tea, and salt together for one minute in a bowl or food processor.
Add butter and vanilla extract.
Pulse until shaggy dough is formed, about two mins.
Remove blade and transfer dough to a working surface.
Work dough until it comes together and shape it into two discs.
Place each disc on parchment paper and transfer to refrigerator for 30 mins.
Preheat the oven to 350 degrees F.
Line baking sheets with parchment paper.
Roll dough out to 1/4 inch thickness and cut out cookies using a 1 inch wide cookie cutter.
Transfer cookies to baking sheet.
Bake for 15 minutes or until edges are a light golden brown.

So these cookies were good, but after they had been chilled they were so difficult to scoop out, like they were a rock. I had to use a spoon and chisel the dough, making the cookies extremely tiny. Tiny cookies weren’t all that bad as it let me eat more of them.

I ended up overdoing it though. I drank like 16 cups of tea and I don’t know how many cookies and had a hard time falling asleep.

For more recipes, go to Cucumber Sandwiches

For more tea posts, go to NovelTea Tins’ Romance Sampler

For more cookies, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more shortbread cookie recipes, go to Basic Shortbread

For more Earl Grey Tea, go to Iced Blackberry Infused Earl Grey Tea

In other news, this week I am going on vacation.

I know, crazy right? A whole week? I had all these plans to spend the time with my niece doing all kinds of things but now it sounds like it will be a staycation. Oh well.

I’ll be on instagram still but I won’t be doing any posting on my blog.

GOOD!

December 1, 2018 by L.

Basic Shortbread

So Christmas is coming and now is the season for baking!

Thoughts Before Cooking:

This recipe comes from my a book I received for Christmas one year, Christmas Cookies. As I like to make anything Regency or tea related I thought it was no better time than now to include it as shortbread is perfect to pair with tea.

Background on the Cookie:

“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”

Ingredients:

1 Cup of Butter, Softened

1/2 Cup of Sugar

1/4 Teaspoon of Vanilla Extract

2 1/4 Cups of Unbleached All-Purpose Flour

1/8 Teaspoon of Salt

Directions:

Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.

Stir in vanilla.

Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.

Roll dough to 1/2 inch thickness on a lightly floured surface.

Cut with a 2.5 inch round cutter or Christmas cookie cutter.

Place 2 inches apart on an ungreased baking sheet.

Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.

Cool 2 minutes on a baking sheet; remove to wire rack to cool.