These London Fog Shortbread Cookies are divine — they are light and crunchy yet still melt in your mouth! They taste a bit like a regular shortbread cookie with a hint of tea. They are really quite lovely.
A London Fog is a strong Earl Grey tea with steamed milk, vanilla extract or syrup and topped with foam. These cookies are reminiscent of those flavors. I enjoyed these cookies this evening with tea – actually a London Fog made with Lady Grey tea which I find has more citrus notes. It’s so good!
And these cookies are the perfect accompaniment to tea. I’m looking forward to having these each day this week with a cup of tea!
Let’s get started!
Beat butter, icing sugar and vanilla together.
Add tea leaves and stir.
Add flour and salt.
Mix well. Dough should be thick.
Place dough on counter and roll into a log.
I cut the dough into two which makes it easier to roll. Roll into decorating sugar. We are using red and green since we did not have any plain.
Wrap in parchment paper and plastic wrap or place in a plastic bag or container. Refrigerate 5 hours. We only refrigerated for 2 hours.
Unwrap, and slice into 1/4” slices. We sliced them all up and froze half to cook fresh another day.
Place on baking sheet. My daughter ‘H’ rolled hers in more green and mine are in the mostly red.
Bake at 350F for 10 to 15 minutes or until lightly golden. Let cool 5 minutes before removing from pan.
These are lovely with a cup of tea, especially a London Fog!
12 Days of Cookies… Day 3 – London Fog Shortbread Cookies
1 cup butter
2/3 cup icing sugar
1 tsp vanilla
1-1/2 tbsp Earl Grey tea leaves – crushed — we used one tea bag
1/2 tsp salt
1-3/4 cups flour
Decorating sugar
Beat butter, icing sugar and vanilla together. Add tea leaves and stir. Add flour and salt. Mix well. Dough should be thick. Place dough on counter and roll into a log. Roll log into decorating sugar. Wrap in parchment paper and plastic wrap or place in a plastic bag or container. Refrigerate 5 hours. Unwrap, and slice into 1/4” slices. Place on baking sheet. Bake at 350F for 10 to 15 minutes or until lightly golden. Let cool 5 minutes before removing from pan.
Let us know if you try these and what kind of tea you use!
