Print

London Fog Shortbread Cookies with Vanilla Glaze

london fog cookies - Tasty
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can capture the comforting flavor of an Earl Grey latte in these delicate, buttery shortbread cookies. This recipe infuses the dough with tea and finishes it with a simple vanilla bean glaze.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons finely ground Earl Grey tea leaves (about 4 tea bags)
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the tea: Place the loose-leaf Earl Grey tea into a spice grinder or clean coffee grinder. Pulse until the leaves are ground to a fine powder, similar to flour consistency.
  2. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 3 minutes.
  3. Add flavorings: Beat in the vanilla extract and the ground Earl Grey tea powder until fully combined. Scrape down the sides of the bowl as needed.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour and salt.
  5. Mix the dough: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft.
  6. Chill the dough: Divide the dough in half, shape each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
  7. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Shape the cookies: On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use a cookie cutter (round or square works well for this delicate tea cookie) to cut out shapes. Place the cutouts onto the prepared baking sheets.
  9. Bake: Bake for 10 to 12 minutes, or until the edges are set and very lightly golden. The centers should remain pale.
  10. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Make the glaze: While the cookies cool, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  12. Glaze the cookies: Once the cookies are completely cool, dip the tops into the vanilla glaze or drizzle the glaze over them using a fork. Let the glaze set before serving your gourmet cookies.

Notes

  • For an optional lavender accent, add 1/2 teaspoon of culinary dried lavender buds to the ground Earl Grey tea before mixing into the dough.
  • If you prefer a softer cookie, slightly reduce the baking time to 9 minutes.
  • Store these homemade tea snacks in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://daisyrecipe.com/london-fog-cookies-recipe/