Lavender Earl Grey Shorties
These light and delicious spring treats pair perfectly with tea or coffee.
lt;strong>Do_ahead:
You_can_make_these_cookies_ahead_and_store_them_in_an_airtight_container_at_room_temperature_for_up_to_2_weeks_or_in_the_freezer_for_up_to_2_months__Thaw_the_cookies,_uncovered,_at_room_temperature_for_1_hour_before_serving_
Excerpted_from_
| Servings | Prep Time | Cook Time |
| 262-inch cookies | 12minutes | 15minutes |
| Servings | Prep Time |
| 262-inch cookies | 12minutes |
| Cook Time |
| 15minutes |
- 1 cup unsalted butter room temperature
- ½ cup icing sugar
- ½ cup cornstarch
- 1 tablespoon finely ground lavender Earl Grey tea (or your favourite Earl Grey tea)
- ½ teaspoon salt
- 1½ cups all-purpose flour
|
Ingredients
Portions: 2-inch cookies
Units:
|
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, lightly cream the butter on medium-high speed just until the butter is smooth, 1 to 2 minutes. Do not incorporate air into the butter. Scrape down the sides and bottom of the bowl.
- Add the icing sugar, cornstarch, ground tea, and salt and mix on low speed until the dry ingredients are fully incorporated into the butter. Increase the speed to medium-high and continue to mix until smooth, 2 to 3 minutes. Add the flour and mix on low speed until most of the flour has been incorporated. Increase the speed to medium-high and continue to mix until the dough is smooth, without whipping air into the dough, 1 to 2 minutes.
- Scoop thirteen 1½-tablespoon portions of cookie dough onto each prepared baking sheet, leaving ample space between them. Gently press down on the cookies to flatten them to ½-inch thickness. Using a lightly floured fork or other metal utensil, press a pattern into the tops of the cookies. Bake, one sheet at a time, for 13 to 15 minutes, or until very lightly browned around the edges. Allow the cookies to cool to room temperature on the baking sheets.
Do ahead:
You can make these cookies ahead and store them in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months. Thaw the cookies, uncovered, at room temperature for 1 hour before serving.
Excerpted from Cake & Loaf Gatherings: Sweet and Savoury Recipes to Celebrate Every Occasion by Nickey Miller and Josie Rudderham. Copyright © 2023 Nickey Miller and Josie Rudderham. Photography and illustrations by Nickey Miller. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
