Earl Grey Shortbread With Lemon Glaze
These delicate shortbread cookies are infused with fragrant Earl Grey tea and finished with a bright, tangy lemon glaze. The combination of floral tea and citrus creates an elegant, sophisticated treat perfect for afternoon tea or gifting.
Ingredients
Ingredients
- 2 cup all-purpose flour
- 3 tbsp Earl Grey tea leaves finely ground from about 6 tea bags
- 1 cup unsalted butter softened at room temperature
- 0.5 cup granulated sugar
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
- 0.25 tsp salt
- 1 cup powdered sugar for glaze
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tsp lemon zest finely grated
- 1 tbsp whole milk or heavy cream as needed to adjust glaze consistency
Notes
Storage: Store glazed cookies in an airtight container at room temperature for up to 5 days. Unglazed shortbread can be frozen for up to 3 months; thaw and glaze before serving. Make-ahead: The shortbread dough can be made, pressed into the pan, covered, and refrigerated for up to 2 days before baking. Variations: Substitute lavender tea for Earl Grey, or use orange zest/juice instead of lemon for the glaze. For a decorative touch, sprinkle with edible dried lavender buds or extra lemon zest before the glaze sets.