2 sticks unsalted butter
¾ cup sugar
2 cups unbleached all-purpose flour
2 TBL Earl Grey tea
In a medium-sized bowl, cream together
- 2 sticks (8 ounces, 1 cup) unsalted butter
- ¾ cup sugar
- 1 tsp salt
with a mixer or by hand. Add
- 2 cups unbleached all-purpose flour
- 2 TBL Earl Grey tea (about 6 teabags if you don’t have loose tea)
and blend until the mixture resembles fine cornmeal. Form the dough into a long roll, 1 ½ to 2 inches in diameter, cover with wax paper or parchment paper, and freeze until very firm.
When ready to bake, preheat the oven to 300° F. Slice the roll into cookies no thinner than ¼ inch and prick each cookie twice with a fork. Bake on ungreased baking sheets for about 25 minutes. Watch the cookies carefully. When the bottoms are a light sand color, take them out of the oven and put them on a rack to cool completely.
You’ll find that shortbread improves with a little age. If you can resist eating them all.