London Fog Vanilla Bean Shortbread

• Produce

  • 1 tbsp Earl grey tea

• Baking & Spices

  • 1 3/4 cup Flour
  • 2/3 cup Powdered sugar
  • 1 Sandling sugar or turbinado sugar

• Ingredients

  • 2 4-ounce sticks 1 cup softened Butter

• Other

  • 1 Vanilla bean split and scraped, or 1 tablespoon vanilla bean paste*

Found on thecafesucrefarine.com

Description

Ingredients

• 1 cup softened butter, (2 4-ounce sticks)
• ⅔ cup powdered sugar
• 1 ¾ cup flour
• 1 vanilla bean split and scraped, or 1 tablespoon vanilla bean paste*)
• 1 tablespoons Earl Grey tea , (about 1-2 teabags)
• sandling sugar or turbinado sugar , for sprinkling

Directions

• Preheat oven to 350˚F. Line 2 sheet pans with parchment paper for easy clean up.
• In the bowl of an electric mixer, cream the butter and sugar till fluffy. Add the vanilla bean paste, the flour and the tea leaves. Mix until dough comes together.
• Wrap the dough in plastic wrap and chill for 30 mins.
• Roll out the dough to about ¼-inch on a lightlyl floured surface. I like to use 2½-inch dowels (mine are about 16 inches long) on the counter with my dough between them. When I roll the dough, the dowels keep it from getting too thin or uneven.
• Cut out desired shapes with cutters. Place on prepared baking sheets. Sprinkle with handling sugar or turbinado sugar.
• Chill the cut cookies for 20 minutes before baking. This will help keep the cookies from spreading when they hit the heat.
• Bake for about 12-14 minutes or until the edges are just barely brown. Cool on wire racks.
• These cookies freeze well in an air tight container.